Japanese cuisine, Japanese food recipes.

The tip is to remove the cucumber seeds.
First:

Trim off both ends of cucumber, break with a pestle, scrape off the seeds with a spoon, rinse in water, drain, and cut into bite-sized pieces.

Trim off stems from enoki, and cut in half or three evenly. Separate the bottom part into bite-size.

Trim off stems from shimeji, and separate into small clusters.

Mix in a bowl.

Second:
Put enoki and shimeji in heat-resistant container, dress with sake, wrap the bowl and heat in a microwave for 2 minutes. As for microwave, use 600W.

Put cucumber, enoki and shimeji in the bowl, mix and serve on a plate.

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