Make addictive wasabi pickled cucumbers easily in a zip bag. This dish, with its pungent wasabi flavor, is a perfect pairing with rice and drinks. It's a simple recipe that only requires slicing and pickling, so please give it a try.
Ingredients
Main Ingredients (Family Size Batch)
- Cucumbers 3 pcs
- Bonito Flakes (Katsuobushi) 1 sachet (to be placed in a tea bag)
Seasonings
- [A] Sugar 2 tbsp
- [A] Salt 1 tsp
- [A] Wasabi 1 tbsp
- [A] Soy Sauce 1/2 tsp
- [A] Vinegar 1/2 tbsp
Steps
- First, perform salt rub on the 3 cucumbers. Sprinkle with salt and roll them up and down for about 20-30 seconds until the surface becomes smooth. Salt rub is the key! Coarse salt is recommended.
- Rinse the salt-rubbed cucumbers and pat them thoroughly dry.
- Trim off both ends of the cucumbers.
- Rub the cut ends of the stem side together and rub out the sap (approx. 30 seconds to 1 minute). It's done when foam appears. This is the key! When eating raw, you can remove the slime and bitterness from the stem side.
- Rinse the stem area after rubbing out the sap and pat dry.
- Slice the cucumbers diagonally into 1cm thick pieces. Process the remaining cucumbers similarly after rubbing out the sap.
- Place the sliced cucumbers into an opened zip bag.
- Stand open the tea bag, add 1 sachet of Bonito Flakes (Katsuobushi) (2.5g), and close the bag. This is the key! If you add it directly, it can remain in your mouth when eating, so use a tea bag. If using granulated dashi stock, add about 1/2 tsp.
- Add 2 tbsp sugar, 1 tsp salt, 1/2 tbsp vinegar, 1/2 tsp soy sauce, and 1 tbsp wasabi to the zip bag with the cucumbers. This is the key! Adjust the spiciness to your preference. If you want it milder, about 2 tsp of wasabi is also fine.
- Initially, let a little air in, close the bag, and shake to mix everything evenly.
- Open the bag and add the Bonito Flakes (Katsuobushi) in the tea bag. This is the key! Be careful as inhaling the wasabi fumes at this point can be quite pungent.
- Squeeze out the air once and gently knead. This is the key! Be careful as wasabi fumes can sting your eyes.
- Squeeze out all the air and close the bag. Submerging the zip bag in a bowl of water can help remove air thoroughly.
- Wipe the outside of the bag, place it on a tray, and let it pickle in the refrigerator for about 3 hours. This is the key! While pickling, occasionally flip the bag or gently knead to help the flavors penetrate better.
- It's ready after pickling for 3 hours. Enjoy it according to your preferred pickling level.
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