Sunomono Japanese Cucumber Salad

3 Japanese or 4 Persian cucumbers
1/ t salt
3 T rice vinegar
1 T sugar
1/4 t soy sauce

Slice cucumbers thin as you can.  Stir in salt and let stand for 5 minutes.  Squeeze water out of cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture to prepared cucumbers and mix well.

Japanese Cooking 101

Cucumber sandwich

2 cucumbers (trimmed and sliced)
12 slices of pastrami
4 slices of swiss cheese
4 wedges of garlic soft laughing cow cheese
16 olives

Make a sandwich with the above ingredients.  Spread cheese on cucumber.  Cut swiss cheese into fourths and place on garlic cheese.  Place olive on top with a toothpick through the whole sandwich.

Sticky Chicken

5 chicken breasts (10 tenderloins)
3/4 c brown sugar
2/3 c apple cider vinegar
1/4 c lemon lime soda
2 T garlic powder
2 T soy sauce
1 t fresh ground pepper
2 T corn starch

Spray slow cooker with non-stick cooking spray.  Place chicken (frozen, thawed, or fresh doesn't matter) inside slow cooker.

Mix together brown sugar, vinegar, soda, garlic, soy sauce, pepper in a bowl, then pour over the chicken.

Cook on high for 2 hours, then cook on low for 3 hours.   Drain sauce off chicken into saucepan and add cornstarch and bring to a boil for 2-3 minutes.  Then remove from heat and let stand for a few minutes to thicken and cool down.

Serve over rice, noodles, or even a baked potato.


Six Sister's Stuff