Japanese-Inspired Burnt Ends with Cucumber Salad
What Started it all:
Burnt ends, Cucumber, baking soda, crockpot
Prepare the Burnt Ends:
Ingredients
- Burnt ends
- Cucumber
- Baking soda
- Crockpot
Instructions
- 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.
- 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.
- 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.
Gather your loved ones around the table, and relish in the joy of sharing a nourishing meal together. This Japanese-inspired burnt ends with cucumber salad is a delightful way to bring everyone together and celebrate the goodness of fresh, seasonal ingredients.