Thursday, September 21, 2017

Recipe: Gekko’s Tokyo cucumber

This week we welcome back AA Rosetted chef Reuben Gould – the man behind the menus at Union Bar, Gekko, and Parami Pizza – as our guest chef. Last week, Gould showed us how to turn the humble egg into something special with his Scotch egg recipe, and this week he takes on the common cucumber.

“Our ethos at 57below [the group that developed Union, Gekko and Parami Pizza] is not to over-complicate things. We like to work with ingredients that Mother Nature intended for us to use at specific times throughout the year,” said Gould. “This recipe is not only simple to prepare, it is also nutritious, tasty and works as a snack on its own or as a compliment to a salad.”

Tokyo cucumber
100g cucumber (Japanese preferred)
5g bonito flakes
5g dried fish
For the spicy sauce
100g Gochuchong (Korean chilli paste)
150g chilli sauce
200g sweet chilli sauce

To make the spicy sauce, mix all of the ingredients together in a bowl. To make the dish more or less spicy, adjust the amount of the Korean chilli paste.

Wash the cucumber well (you can use any cucumber, but at Gekko we like to use Japanese cucumbers as the skin is greener and more crunchy). Cut the cucumber into batons of around 3 inches long and 1 inch thick. Next, take some of the spicy sauce and mix well like a marinade with the cucumber batons. Sprinkle some bonito flakes and/or dried fish on top (we use local small fish called nga ni tu – a kind of anchovy).

And there you have it, a perfect light snack that adds a new dimension to the simple cucumber.