Japanese-Inspired Burnt Ends with Cucumber Salad

Instructions

1. Prepare the Burnt Ends: Cut the burnt ends into bite-sized pieces and place them in the crockpot. Add a splash of water to the crockpot to keep the burnt ends moist. Cook the burnt ends in the crockpot on low heat for 4-5 hours until they are tender and flavorful.
2. Crispy Cucumber Salad: Slice the cucumber into thin rounds and place them in a bowl. Sprinkle a pinch of baking soda over the sliced cucumber and toss to coat evenly. Let the cucumber sit for 15-20 minutes to draw out excess moisture and enhance its crispiness.
3. Combine and Serve: Once the burnt ends are cooked, serve them alongside the crispy cucumber salad for a delightful contrast of flavors and textures. Enjoy this Japanese-inspired dish with friends and family, and savor the delicious combination of burnt ends and refreshing cucumber.