Cucumber Wasabi Pickles
ID: 94e1f15a...
These crunchy cucumber wasabi pickles are easily made using a zip-top bag. The rich umami of the white dashi and the sharp, refreshing spice of the wasabi match perfectly, making this dish an ideal side for rice or a snack to accompany drinks.
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🍳 Cooking Flow
Salt-rub the cucumbers, rub the cut ends together to remove bitterness, then slice into 1cm rounds. → Peel the ginger, julienne it, and place it in a zip-top bag with the cucumbers. → Add the seasonings (salt, sugar, water, white dashi, vinegar, wasabi) and massage well through the bag. → Use water pressure to thoroughly remove air from the bag and seal it. → Chill in the refrigerator for about 3 hours to let the flavors meld.
Cooking Steps
Brief Cooking Order
Salt-rub the cucumbers, rub the cut ends together to remove bitterness, then slice into 1cm rounds. → Peel the ginger, julienne it, and place it in a zip-top bag with the cucumbers. → Add the seasonings (salt, sugar, water, white dashi, vinegar, wasabi) and massage well through the bag. → Use water pressure to thoroughly remove air from the bag and seal it. → Chill in the refrigerator for about 3 hours to let the flavors meld.
Introduction
These crunchy cucumber wasabi pickles are easily made using a zip-top bag. The rich umami of the white dashi and the sharp, refreshing spice of the wasabi match perfectly, making this dish an ideal side for rice or a snack to accompany drinks.
Step 1
Sprinkle the cucumbers with salt (extra) and roll them on a cutting board to salt-rub. After 30 seconds, rinse with water and pat dry thoroughly with a paper towel.
Step 2
Cut off about 1.5cm from the stem end of the cucumber, then rub the cut surfaces together for about 30 seconds to 1 minute to draw out the bitterness (white foam). Once the foam appears, rinse, wipe dry, and cut off the opposite end.
Step 3
Slice the cucumbers into 1cm thick rounds and place them into a zip-top bag.
Step 4
Peel the ginger, slice thinly, then julienne into fine strips and add to the bag with the cucumbers.
Step 5
Add the salt, sugar, water, white dashi, vinegar, and wasabi to the zip-top bag.
Ingredients List
Important Notes
💡 Removing the bitterness (aku) from the cucumbers results in a clean, crisp flavor. If your cucumbers are very fresh, you can skip this step.
⚠️ The salt content in white dashi varies by brand, so taste the pickling liquid before adding the cucumbers and adjust with extra dashi or water if needed. Since the cucumbers release moisture, it is recommended to keep the seasoning slightly bold.
✨ Adjust the amount of wasabi to your preference. Use about 1/2 tablespoon (approx. 1 tsp) if you prefer less heat, or about 1 tablespoon (approx. 2 tsp) if you want a stronger kick.
🔥 Properly removing the air from the bag ensures the seasonings distribute evenly even with a smaller amount of liquid.
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