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This is a Kaga variety cucumber.
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It's just one of Kaga's vegetables that is in season.
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It's more than twice as thick and long as a common Japanese cucumber!
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Peel the skins before cooking.
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Cut the cucumber into 3-mm thick slices.
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Although they look like regular cucumbers, the seeds are also large, like the cucumber itself.
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Quarter the slices and scoop out seeds with a spoon.
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The slices in the background still have seeds, and the seeds of those in the foreground are removed.
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Put dashi stock, sugar, and thick cucumber slices into a pot, and heat.
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Once the pot comes to a boil, add the ingredients marked with a , and simmer for about 5 minutes.
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They should have a nice crisp texture after boiling for around 5 minutes.
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If you prefer a softer texture, boil longer.
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Add shredded imitation crab meat sticks, continue simmering, then remove from the heat and stir in the katakuriko dissolved in water.
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While stirring, return to heat, and remove from heat once the broth thickens, then leave to cool.
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It's better and the flavors are infused better after the dish has chilled thoroughly.
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On warm days, chill in the refrigerator.
