Name: Marinated Cucumber
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: Batch for several days
Cuisine: Japanese Cuisine
Ingredients: 2 Cucumbers (approx. 200g); 1 bunch Shiso Leaves (Perilla); 1 pinch Salt; 1 pinch Sugar; [A] 100ml Vinegar; [A] 1.5 tbsp Honey (approx. 30g); [A] 4g Dried Kelp

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Original: English

Marinated Cucumber

by 食事処さくらの料理教室

A recipe for marinated cucumber, perfect for dieting and preventing high blood pressure. Once made, you can use up cucumbers quickly, and it lasts for 4-5 days. Eating a small amount daily before meals helps to slow down blood sugar spikes, control appetite, and suppress fat accumulation.

Ingredients

Scale:

Main Ingredients (Batch for several days)

2 Cucumbers (approx. 200g)
1 bunch Shiso Leaves (Perilla)
1 pinch Salt
1 pinch Sugar

Seasonings

[A] 100ml Vinegar
[A] 1.5 tbsp Honey (approx. 30g)
[A] 4g Dried Kelp

Steps

Prepare a bowl and a slicer.
🕒 01:46
Trim the ends off the 2 cucumbers with a slicer.
🕒 02:05
Slice the cucumbers diagonally and place them in a bowl.
🕒 02:18
Add 1 pinch of salt and 1 pinch of sugar to the sliced cucumbers and knead thoroughly. This is the key! Kneading only with salt can leave a strong salty taste, so adding sugar helps to draw out excess moisture through osmosis. This allows the flavors to penetrate better and prevents the taste from becoming diluted.
🕒 03:35
Once the cucumbers look glossy, let them sit for 5 minutes to draw out excess moisture.
🕒 04:22
Add 100ml vinegar, 1.5 tbsp honey (approx. 30g), and 4g dried kelp to the bowl.
🕒 04:31
Wipe the surface of the dried kelp with a damp paper towel, tear it into bite-sized pieces, and add to the bowl. This is the key! Kelp that is too large will make it difficult for the seasoning to blend, and it expands when it absorbs moisture, so tearing it into bite-sized pieces is recommended.
🕒 04:47
Mix thoroughly, dissolving the honey. This is the key! Using honey instead of sugar provides benefits for gut health and vitamins, and it also leads to a gentler rise in blood sugar levels.
🕒 05:32
Squeeze the cucumbers that were salted and kneaded to thoroughly remove excess water, then add them to the bowl with the prepared sweet and sour dressing. This is the key! Adding the water from the cucumbers will dilute the flavor, so it's crucial to squeeze them well.
🕒 06:18
Trim the stems off the 1 bunch of shiso leaves with scissors, cut them in half lengthwise, then thinly slice them and add to the bowl. This is the key! Adding shiso leaves prevents the flavor from becoming monotonous and adds a refreshing, summery taste. If substituting with myoga (Japanese ginger), julienne it.
🕒 07:12
Mix thoroughly to ensure the shiso leaves and dressing are evenly distributed. This is the key! Mixing directly in a container can cause the seasoning to settle at the bottom. It's recommended to mix well in a bowl before transferring to a container.
🕒 08:11
Transfer the mixed marinated cucumbers to a container and gently press down to level them into an even height.
🕒 08:55
Press plastic wrap directly onto the surface of the marinated cucumbers, covering them tightly to remove air. Tuck the edges of the plastic wrap inside the container. This is the key! Air getting trapped can cause spoilage and affect the pickling process. Tucking the plastic wrap edges inside helps prevent the dressing from leaking.
🕒 09:20
Marinate in the refrigerator for 12 hours or more to complete.
🕒 10:08