in Japan

Japanese-style pickled cucumber

updated

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Ingredients for 2 servings:

  • 4 small cucumbers or 1 large cucumber
  • Salt
  • 1 piece(s) ginger, large
  • 3 tbsp sugar
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Sprinkle salt on a flat surface and roll the cucumbers over it, applying light pressure. Then halve the cucumbers lengthwise and remove the seeds with a small spoon. Then halve them lengthwise again to create long strips. Cut these strips into approximately 7 cm pieces. Peel the ginger and cut into small sticks. Mix the remaining ingredients. Place everything in a sturdy plastic bag, seal it tightly, and mix well. Let rest in the refrigerator for 3-4 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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