Quick Kine Cucumbers
Thomas J. Story
A refreshing and tangy cucumber dish that’s perfect for hot days. Prep ahead of time for maximum flavor.
This recipe, and others like it, can be found in the article “This Iconic Hawaiian Restaurant Gets Reimagined with a New Chef.”
How to Make It
1
Make the Shoyu Mayo: Mix mayonnaise with soy sauce. Chill.
2
Prepare the cucumbers: Cut cucumbers lengthwise into quarters, then into 1-inch bite-size pieces. Lightly salt.
3
Combine salt, vinegar, sugar, water, garlic, and bay leaves in a medium saucepan, heat to a simmer, stir until salt and sugar are dissolved, and let cool.
4
Transfer mixture to a large bowl, add cucumbers, and let marinate in refrigerator for at least one hour and up to six hours.
5
To assemble: Place pickled cucumbers in a shallow bowl.
6
Add cracked black pepper and Maldon salt, then drizzle with lemon oil or olive oil.
7
Garnish with yukari and micro shiso if available. Serve chilled with Shoyu Mayo.
Ingredients
For the Shoyu Mayo
1 cup mayonnaise
2 tsp soy sauce
For the Cucumbers
2 lbs English or Persian cucumbers
2 tbsp salt
2 cups rice vinegar
1 cup sugar
2 ½ cups water
7 garlic cloves
3 bay leaves
fresh cracked black pepper
Maldon salt or sea salt
lemon oil or extra-virgin olive oil
micro shiso, if available
yukari, if available
Shoyu Mayo (ingredients above; recipe at right)
