🇯🇵 Japanese Vegetarian

Cucumber Teppanyaki

Name: Cucumber Teppanyaki
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 40 g Butter; to taste Salt; 4 cloves, minced Ginger; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 1 tsp White Pepper; 150 g Bean Sprouts; 3 Cucumber; 2 tbsp Neutral Oil

🇯🇵 Japanese

A fast, fiery wok toss of cucumber with crisp vegetables and a savoury glaze — on the table in under twenty minutes. About 17 minutes from fridge to table.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Ginger4 cloves, minced
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
White Pepper1 tsp
Bean Sprouts150 g
Cucumber3
Neutral Oil2 tbsp

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Get your wok ripping hot and add the Neutral Oil — it should shimmer instantly.
2
Toss in the ginger and white pepper for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the cucumber and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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Watch how it's made

Video: Cucumber with Sesame Recipe - Japanese Cooking 101 · on YouTube