Enjoy these low-salt pickled cucumbers, gentle on your body. A special miso sauce made with mirin and miso, sugar, instant dashi, and ginger, with the alcohol from the mirin evaporated in the microwave, makes these cucumbers incredibly delicious. This homemade pickle is perfect as a side dish for rice and surpasses any store-bought version.
Ingredients
Main Ingredients (For 3 cucumbers)
- Cucumbers 3 (approx. 300g)
Seasonings
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Miso 4 tbsp
- [A] Sugar 2 tsp
- [A] Instant Dashi 1/2 tsp
- [A] Sliced Red Chili Pepper (optional)
- [A] Ginger 20g
- Salt (to taste)
Steps
- In a microwave-safe container, add 1.5 tbsp of Mirin (Sweet Rice Wine) and heat for 50 seconds to evaporate the alcohol.
- To the heated mirin, add 4 tbsp of Miso, 2 tsp of Sugar, 1/2 tsp of Instant Dashi, and sliced red chili pepper if desired, then mix.
- Grate 20g of Ginger and add it to the miso mixture, stirring thoroughly.
- Sprinkle salt on 3 Cucumbers (approx. 300g), rub them, and lightly rinse with water.
- Thoroughly pat the cucumbers dry. Use a peeler to create lengthwise stripes.
- Cut the cucumbers in half crosswise.
- Place the cut cucumbers in a bag and add the prepared miso sauce.
- Close the bag tightly, knead to coat the cucumbers, and remove air before sealing.
- Refrigerate to let them pickle.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。