Learn how to make addictive Japanese pickled cucumbers that are ready in just 15 minutes! Simply cut and soak for a satisfying crispy texture. This easy recipe is perfect for serving with rice, as a snack with drinks, and is a great way to use up a lot of cucumbers. Culinary expert Yukari shares a tip for pre-treating the cucumbers to remove any bitterness.
Ingredients
Main Ingredients (Generous Batch)
- Cucumbers 3 pcs
Seasonings
- Vinegar 1 tbsp
- Sugar 1/2 tbsp
- Salt 1 tsp
- Dashi Powder 1/2 tsp
- Soy Sauce 1/2 tsp
- White Sesame Seeds 1/2 tbsp
Steps
- Rub 3 cucumbers with salt (not included in seasoning amount). Roll them on a cutting board for 20-30 seconds to smooth the surface. (This is the key!) This smooths the cucumber's surface.
- Rinse the cucumbers after rolling.
- Cut off both ends of the cucumbers. Rub the cut ends together for 30 seconds to 1 minute to remove any bitterness. (This is the key!) Removing the bitter parts from the ends ensures a delicious result.
- Rinse the cucumbers after removing bitterness and pat them dry with paper towels.
- Cut the cucumbers in half lengthwise, then in half again. Repeat this one more time so each cucumber is cut into 8 sticks. (This is the key!) Cutting them into thin sticks allows the flavor to penetrate quickly.
- Place the cut cucumbers in a zip-top bag and add 1 tsp salt.
- Add a small amount of air to the bag and seal it. Shake the bag to distribute the salt evenly over the cucumbers. Remove the air and seal the bag. Let it sit for 10 minutes. (This is the key!) Allowing the cucumbers to release moisture well will help the flavor penetrate.
- After 10 minutes, take the cucumbers out of the bag and squeeze them firmly with your hands to remove excess moisture without breaking them. (This is the key!) Thoroughly squeezing out the moisture will create a crispy texture.
- Discard the moisture from the zip-top bag and wipe the inside of the bag with paper towels. Also, pat the squeezed cucumbers dry with paper towels.
- Return the dried cucumbers to the zip-top bag.
- Add 1/2 tbsp sugar, 1 tbsp vinegar, 1/2 tsp dashi powder, 1/2 tsp soy sauce, and 1/2 tbsp white sesame seeds to the bag.
- Add a small amount of air, seal the bag, and shake well to combine the seasonings. Remove the air and gently massage the bag.
- Remove the air again, seal the bag tightly, and refrigerate for 15 minutes to let it soak.
- After 15 minutes of soaking, transfer to a serving dish and enjoy. It's done!
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