I was lucky to be invited to a friend’s house where they served a cucumber ogo namasu with sliced top shell. It was so yummy and I think just as healthy! My friend Evelyn shared the recipe with me.
Slice cucumbers lengthwise and scrape the seeds out with a spoon. Next, slice the cucumbers into about 1/2 inch pieces–but you can feel free to cut them into any shape you like. Next soak the cucumbers in equal parts of white vinegar, shoyu, and brown sugar and add fresh minced garlic to the marinade. Soak overnight–or at least a few hours. After the cucumbers are nice and tasty, drain the liquid and then mix with a container of ogo namasu that you can find at KTA. Evelyn suggested the Honda Food brand but I had the KTA Mountain Apple brand and I thought it was just as delicious. You can add a few shakes of garlic salt and pepper. Next, just slice the top shell into thin slices and then mix it all up. You can add a tablespoon or two of the liquid from the can to the mixture too. You can even add some chili peppers or some chili pepper water. That is it. This is a great dish to take to a potluck. Living Hilo Style.