RECIPE / GENERAL

Japanese Pickled Cucumbers きゅうりの浅漬

Name: Japanese Pickled Cucumbers きゅうりの浅漬
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 3 serving(s)
Ingredients: 1 English cucumber; 1 pinch kosher/sea salt; 0.5 tsp toasted white sesame seeds; 2 Tbsp soy sauce; 1 Tbsp roasted sesame oil; 0.5 tsp la-yu (Japanese chili oil); 0.5 tsp sugar

Quick and refreshing Japanese pickled cucumbers, a delightful side dish bursting with savory-spicy flavor and a satisfying crunch, perfect for any meal.

PREP

10 min

COOK

60 min

SERVES

PAIRING

Dry Sake

INGREDIENTS

Units

3 serv

English cucumber1
kosher/sea salt1 pinch
toasted white sesame seeds0.5 tsk
soy sauce2 msk
roasted sesame oil1 msk
la-yu (Japanese chili oil)0.5 tsk
sugar0.5 tsk

METHOD

01Combine all the ingredients for Seasonings (soy sauce, sesame oil, la-yu, sugar) in a small bowl.
02Alternately peel a ½-inch-side strip lengthwise from the English cucumber, leaving a strip of skin intact. Cut the cucumber using the Japanese 'Rangiri' technique (rotating 90 degrees after each diagonal cut). Sprinkle a very tiny bit of salt over the cucumber pieces and rub them. After a few minutes, gently squeeze out any excess water.
03In a Ziploc bag, add the prepared seasonings and cucumbers. Rub from outside the bag to ensure even coating. Keep the bag in the fridge for 1-2 hours; avoid marinating too long to prevent it from becoming too salty. Serve the pickled cucumbers and sprinkle with toasted white sesame seeds.

AI KITCHEN NOTES

When salting the cucumber, use half the amount of salt if you are using fine table salt instead of kosher or sea salt, as table salt is much more potent by volume.
The 'Rangiri' cutting technique, where you rotate the cucumber 90 degrees after each diagonal cut, creates irregular surfaces that absorb the pickling liquid more effectively and add visual appeal.
The alternating peel on the cucumber not only adds a decorative dark green accent but also contributes to a pleasant extra crunchiness, enhancing the texture of the pickled dish.
While marinating, keep an eye on the time. 1-2 hours is ideal for flavor infusion and maintaining crispness; longer periods can lead to overly salty and softer cucumbers.
Adjust the amount of la-yu (Japanese chili oil) to your personal preference for spiciness. Start with ½ tsp and add more if you desire a hotter kick.

PERFECT PAIRING

Dry Sake

Full-screen, large-type, screen wake-lock on supported devices.