A recipe for cucumber tsukudani that's irresistibly crispy with a sweet and savory flavor, perfect for a side dish with rice. The synergistic effect of vinegar and salted kelp creates a deep umami, and the moisture control technique taught by vegetable vendors results in an exquisite dish. Try the deliciousness of tsukudani, which is different from pickles!
Ingredients
Main Ingredients (2-3 servings)
- Cucumber 3 pcs
- Fresh Ginger 1 piece
- Salted Kelp (Shio Konbu) 1 tbsp
- Sliced Chili Peppers (to taste)
Seasonings
- Salt 1 tsp
- Sugar 1 tbsp
- Vinegar 2 tbsp
- Soy Sauce 2 tbsp
- Mirin (Sweet Rice Wine) 2 tbsp
Steps
- Trim the ends off the **3 cucumbers**.
- Cut the **cucumbers** in half lengthwise.
- Scoop out the softest seed part from the center with a spoon. This is the key! The seeds contain a lot of moisture and can affect the texture. Removing them helps maintain a crispy texture and allows the flavors to penetrate better.
- Thinly slice the deseeded **cucumbers** to about 1-2mm thickness. Even when sliced thinly, they will remain crispy until the end.
- Add **1 tsp of salt** to the sliced **cucumbers**, toss to coat evenly, and let sit for about 10 minutes. Don't rub too hard, as it can break down the fibers and ruin the texture. Let it sit to draw out moisture naturally.
- Finely julienne **1 piece of fresh ginger**.
- Squeeze out the excess moisture from the salted **cucumbers** thoroughly. The more moisture you remove, the better the flavors will penetrate.
- Place the squeezed **cucumbers** in a frying pan (or pot). For cucumbers, it's recommended to simmer them slowly in a small frying pan or pot.
- While simmering over medium to low heat, add **1 tbsp of sugar** and **2 tbsp of vinegar**.
- Stir continuously for about 3 minutes to cook off the acidity of the vinegar. This process leaves behind the umami of the ingredients, creating a deeper flavor. Cook until the **cucumber** skin turns a deep green color evenly.
- Once the entire mixture has turned a deep green, add **1 tbsp of salted kelp** in a mound in the center of the **cucumbers**.
- Pour **2 tbsp of Mirin (Sweet Rice Wine)** over the salted kelp to rehydrate it and dissolve the umami components.
- Add **2 tbsp of soy sauce**, the julienned **fresh ginger**, and **sliced chili peppers** to your liking.
- Mix everything together and simmer over low heat until all the moisture has evaporated (about 5 minutes).
- Once the liquid has completely evaporated, your Cucumber Tsukudani is ready. It's delicious right after cooking, but for even better flavor, refrigerate it overnight to allow the flavors to meld further.
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