Name: Pickled Cucumbers
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2-3 servings
Cuisine: Japanese Cuisine
Ingredients: Cucumbers 2-3 (approx. 300g); Salt (for rubbing) (amount as needed, not included in main seasoning); [A] Mirin (Sweet Rice Wine) 1.5 tbsp; [A] Miso 4 tbsp (approx. 80g); [A] Sugar 2 tsp; [A] "Kofuku no Kakushi Aji" (Flavor Enhancer) Low-Sodium type 1/2 tsp (or Low-Sodium Hondashi); [A] Red Chili Pepper (sliced) (to taste); [A] Ginger (grated) 20g

▶ YouTubeで見る

Original: English

Pickled Cucumbers

by 食事処さくらの料理教室

Enjoy pickled cucumbers that are lower in salt than store-bought versions and incredibly delicious。 Perfect for summer, this recipe takes just 5 minutes to prep and then you just let it pickle. No salting required, and the generous use of fresh ginger creates a deep, rich flavor. Great as a side dish for rice or enjoyed like a fresh salad.

Ingredients

Scale:

Main Ingredients (2-3 servings)

Cucumbers 2-3 (approx. 300g)

Seasonings

Salt (for rubbing) (amount as needed, not included in main seasoning)
[A] Mirin (Sweet Rice Wine) 1.5 tbsp
[A] Miso 4 tbsp (approx. 80g)
[A] Sugar 2 tsp
[A] "Kofuku no Kakushi Aji" (Flavor Enhancer) Low-Sodium type 1/2 tsp (or Low-Sodium Hondashi)
[A] Red Chili Pepper (sliced) (to taste)
[A] Ginger (grated) 20g

📖Cooking Basics

miso（ramen）

dry（tantanmen）

Steps

In a microwave-safe container, add 1.5 tbsp Mirin (Sweet Rice Wine) and microwave for 50 seconds. (Key Tip!) This step evaporates the alcohol, making it more palatable.
🕒 00:55
To the warmed Mirin (Sweet Rice Wine), add 4 tbsp Miso (approx. 80g), 2 tsp Sugar, 1/2 tsp "Kofuku no Kakushi Aji" (Flavor Enhancer) Low-Sodium type (or Low-Sodium Hondashi), and sliced Red Chili Pepper to your preference.
🕒 01:36
Grate 20g fresh Ginger and add it to the mixture. Mix thoroughly. (Key Tip!) Using plenty of fresh ginger creates a deep flavor and richness even with less salt.
🕒 02:32
Lightly rinse the cucumbers under water and moisten the entire surface.
🕒 04:42
Take salt (amount as needed) in a separate dish and rub it thoroughly onto each cucumber. Rub until your hands turn green to remove any raw cucumber smell.
🕒 05:24
Rinse the cucumbers under water and pat them completely dry with a clean paper towel.
🕒 06:01
Using a peeler, create 3-4 lengthwise stripes on the cucumber skin. (Key Tip!) Leaving some of the peel on preserves texture and adds visual appeal.
🕒 07:24
Trim off the ends of the cucumbers and cut them in half horizontally.
🕒 08:23
Place the cut cucumbers into a zip-top bag.
🕒 09:35
Add all of the prepared miso marinade to the bag.
🕒 09:49
From the outside of the bag, thoroughly massage the cucumbers and marinade to ensure everything is well combined. (Key Tip!) Pickling without salting first helps to maintain the cucumber's crispness and texture.
🕒 10:31
Squeeze out as much air as possible from the bag and seal it.
🕒 10:55
Refrigerate for at least 1 hour, or preferably overnight. (Key Tip!) Pickling overnight allows the cucumbers to release moisture gradually, resulting in a more delicious flavor.
🕒 11:29
Remove the pickled cucumbers from the bag. Do not wipe off the miso marinade. Cut into bite-sized pieces and serve. (Key Tip!) Cutting them into thicker, chunky pieces rather than thin slices makes them easier to eat. Avoid reusing the pickling liquid.
🕒 11:59