Recipe
Use Up Cucumbers by Stir-Frying! [Cucumber & Chikuwa Kinpira] Perfect with Rice! Summer Meal Prep Recipe
![Use Up Cucumbers by Stir-Frying! [Cucumber & Chikuwa Kinpira] Perfect with Rice! Summer Meal Prep Recipe](https://img.youtube.com/vi/yop6Dr4L0ik/hqdefault.jpg)
Ingredients
- 3cucumbers
- 2thin chikuwa (Japanese fish cakes)
- 1sliced red chili pepper
- 1/2tbsp toasted white sesame seeds
- 1/2tbsp sesame oil (for stir-frying) + 1/2 tbsp (for finishing)
- 1/2tbsp sugar
- 1tbsp soy sauce
About "Cucumber and Chikuwa Kinpira (Stir-Fry)"
This kinpira stir-fry uses three cucumbers and chikuwa (fish cakes), cooked in sesame oil and finished with a sweet and savory soy sauce glaze. By cutting the cucumbers in half lengthwise and scraping out the seeds with the handle of a teaspoon, they stay wonderfully crunchy without getting watery when cooked. Instead of throwing the seeds away, they are added back to the pan with the seasonings to infuse the dish with a fresh, crisp flavor. Stir-frying with sugar first gives the cucumbers a beautiful glaze and helps draw out excess moisture, allowing the savory umami of the chikuwa to coat everything beautifully. It keeps in the fridge for about 5 days, making it a perfect side dish for rice or a topping for cold somen noodles.
Introduction to きじまごはん 【料理家きじまりゅうた公式チャンネル】 →
Video Timestamps
Tips for Making "Cucumber and Chikuwa Kinpira (Stir-Fry)"
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Prep
- After cutting the cucumbers in half lengthwise, scrape out the seeds using the handle of a teaspoon. The width of the handle fits the cucumber's groove perfectly, making it easy to do. Set the seeds aside to use later as a seasoning.
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Prep
- Slice the deseeded cucumbers diagonally into 5mm pieces. This thickness provides the perfect, satisfying crunch even after stir-frying.
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Prep
- Cut the chikuwa in half lengthwise, then slice them thinly into 2-3mm pieces. Slicing them as thin as possible ensures you get chikuwa in every bite and distributes its savory umami throughout the dish.
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Seasoning
- When stir-frying the cucumbers, add the sugar before the soy sauce. Coating them with sugar first gives them a glossy glaze and draws out moisture, making them easier to stir-fry.
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Heat control
- After adding the sugar, stir-fry patiently for about 2 minutes to shrink the cucumbers and evaporate the moisture. Proceed to the next step once a sweet, savory aroma like grilled corn develops.
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Seasoning
- Add the reserved cucumber seeds to the pan at the same time as the soy sauce. While cooking the seeds with the flesh ruins the texture, using them as a braising liquid with the seasonings adds a fresh, crisp flavor.
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Finishing
- Drizzle the finishing sesame oil over the dish before sprinkling the sesame seeds. Adding sesame oil at the end significantly enhances the richness and aroma.
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Storage
- Since the dish is stir-fried with sugar to thoroughly evaporate the moisture, it won't get watery over time. Let it cool completely before storing in the fridge, where it keeps for about 5 days.
Ingredients for "Cucumber and Chikuwa Kinpira (Stir-Fry)"
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How to Make "Cucumber and Chikuwa Kinpira (Stir-Fry)"
- 1
Trim both ends of the cucumbers and cut them in half lengthwise. Use the handle of a teaspoon to scrape out the seeds from the center. Set the seeds aside in a small bowl to use later.
- 2
Slice the deseeded cucumbers diagonally into 5mm (approx. 1/4-inch) thick pieces.
- 3
Cut the chikuwa in half lengthwise, then slice them thinly into 2-3mm pieces.
- 4
Heat 1/2 tbsp of sesame oil in a frying pan over medium heat. Add the cucumbers and stir-fry until they are evenly coated with oil.
- 5
Once the oil is well incorporated, add 1/2 tbsp of sugar. Stir-fry for about 2 minutes to coat the cucumbers and give them a glossy glaze. Proceed to the next step once the cucumbers have shrunk slightly and no more moisture is releasing.
- 6
Add the sliced red chili pepper and chikuwa, and stir-fry for another minute. They are ready when the chikuwa is lightly browned and slightly puffed up.
- 7
Drizzle in 1 tbsp of soy sauce, then add the reserved cucumber seeds. Stir-fry for about 1 minute to cook off the excess moisture.
- 8
Drizzle the remaining 1/2 tbsp of sesame oil over the top for finishing and toss quickly. Sprinkle with 1/2 tbsp of toasted white sesame seeds to finish.
- 9
Transfer to a storage container. Once cooled to room temperature, store in the refrigerator. It can be kept in the fridge for about 5 days.
Detailed Commentary on "Cucumber and Chikuwa Kinpira (Stir-Fry)"
* Content organized by topics from the video.
A Clever Trick for Deseeding Cucumbers
Today, we are making 'Cucumber and Chikuwa Kinpira,' a perfect recipe to use up three cucumbers. Let's start with the prep. Trim both ends of the cucumbers, cut them in half lengthwise, and scrape out the seeds using the handle of a teaspoon. You'll be surprised at how perfectly the width of the spoon's handle fits the groove of the cucumber! This recipe is also great for oversized cucumbers from home gardens. While large cucumbers get wonderfully tender when cooked, stir-frying them with the seeds can make the texture mushy, so removing them is key. Don't throw the seeds away, as we'll use them later as a seasoning!
Slicing Techniques for the Best Texture
Once deseeded, slice the cucumbers diagonally into 5mm pieces. This thickness is the sweet spot for maintaining a delightful crunch even after stir-frying. Next, prepare the chikuwa, which adds a wonderful savory depth. Cut two thin chikuwa in half lengthwise, then slice them very thinly into 2-3mm pieces. Chef Kijima prefers slicing chikuwa thinly because 'it ensures you get a taste of chikuwa in every bite, and it coaxes out the best savory flavor.' To make sure the rich umami of the chikuwa thoroughly infuses the dish—unlike a simple cucumber-only stir-fry—the trick is to slice them as paper-thin as possible.
Stir-Frying Cucumbers with Sugar First
Heat 1/2 tbsp of sesame oil in a frying pan over medium heat, and once hot, toss in the sliced cucumbers. First, stir-fry them well to coat every piece with oil. Once the oil is incorporated, here comes the first key tip: instead of adding soy sauce or other liquid seasonings, add 1/2 tbsp of sugar first. Coating the cucumbers with sugar while stir-frying not only gives them a beautiful glossy glaze but also draws out their natural moisture, making them much easier to cook. As you stir-fry patiently for about 2 minutes, the cucumbers will shrink significantly, the moisture will evaporate, and a sweet, savory aroma—reminiscent of grilled corn—will fill the air.
Adding Chikuwa and Chili for Extra Aroma
Once the cucumbers have softened and released that sweet aroma, add the sliced red chili pepper and the thinly sliced chikuwa. Stir-fry everything together quickly to draw out the sharp heat and fragrance of the chili. Stir-frying for another minute after adding the chikuwa allows them to develop a light, appetizing golden color and puff up slightly from the heat. This toasted chikuwa flavor adds incredible depth to the entire kinpira. The contrast between the vibrant green of the cucumbers and the golden brown of the chikuwa is also beautiful, making it look instantly appetizing.
Concentrating Umami with Soy Sauce and Seeds
Once everything is well cooked, drizzle in 1 tbsp of soy sauce. Right after the soy sauce, add the reserved cucumber seeds back into the pan. While cooking the seeds with the flesh ruins the texture, adding them here to combine with the seasonings as a 'braising liquid' brings out a wonderfully fresh, crisp flavor that elevates the dish. Stir-fry for about 1 minute to cook off the excess moisture. The savory, slightly charred aroma of the soy sauce blends beautifully with the umami of the cucumber seeds, creating a deep, rich flavor that will make you crave bowl after bowl of rice.
Finishing with Sesame Oil and Storage Tips
To finish, drizzle in another 1/2 tbsp of sesame oil for aroma. Adding oil at the very end dramatically boosts the richness and fragrance of the dish. Give it a quick toss, then sprinkle a generous 1/2 tbsp of toasted white sesame seeds over the top, and it's done! Once finished, transfer it to a clean storage container. Because we stir-fried it with sugar to thoroughly evaporate the moisture, it won't release excess water over time, making it perfect for meal prep. Once it cools down, store it in the refrigerator, where it will keep for about 5 days. Having this summer staple ready in your fridge is incredibly reassuring.
Tasting the Perfect Crunchy and Tender Dish
Now, let's enjoy this with a cold beer! Taking a bite, the cucumbers have a delightful, crisp crunch, yet they also offer a slightly tender, melt-in-your-mouth texture. Thanks to removing the seeds, there is absolutely no unpleasant wateriness. And because the cucumber seeds were added back as a braising liquid to coat everything, the harmony between the savory chikuwa and the cucumber is outstanding. While it is delicious warm, chilling it thoroughly in the fridge allows the flavors to meld even further, making it truly exquisite. It's perfect as a side dish for rice, but also highly recommended as a topping or condiment for cold somen noodles.
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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