Sliced Cucumber Pickles
ID: 45049613...
This easy recipe features cucumbers sliced thinly with a vegetable peeler and marinated in a refreshing, savory sauce. The aromatic freshness of shiso (Japanese basil) and myoga (Japanese ginger) adds a delightful accent. Even with a short 30-minute marination, the flavors penetrate deeply, resulting in an addictive dish you'll want to eat forever.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Mix the seasonings (soy sauce, vinegar, sugar, garlic, sesame oil) to create the marinade. → Rub the cucumbers with salt, wash them, slice them thinly with a peeler, roll them up, and arrange them in a storage container. → Chop the myoga, shiso, and chili pepper, and place them on top of the cucumbers along with the toasted sesame seeds. → Pour the prepared marinade over the top, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator for 30 minutes to marinate.
Cooking Steps
Brief Cooking Order
Mix the seasonings (soy sauce, vinegar, sugar, garlic, sesame oil) to create the marinade. → Rub the cucumbers with salt, wash them, slice them thinly with a peeler, roll them up, and arrange them in a storage container. → Chop the myoga, shiso, and chili pepper, and place them on top of the cucumbers along with the toasted sesame seeds. → Pour the prepared marinade over the top, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator for 30 minutes to marinate.
Introduction
This easy recipe features cucumbers sliced thinly with a vegetable peeler and marinated in a refreshing, savory sauce. The aromatic freshness of shiso (Japanese basil) and myoga (Japanese ginger) adds a delightful accent. Even with a short 30-minute marination, the flavors penetrate deeply, resulting in an addictive dish you'll want to eat forever.
Step 1
In a bowl, combine the soy sauce, vinegar, sugar, grated garlic, and sesame oil. Mix well until the sugar is fully dissolved and no grittiness remains to create the marinade.
Step 2
Rub the cucumbers with salt while rolling them on a cutting board (itazuri), then rinse with water and pat dry thoroughly with paper towels.
Step 3
Leave a small portion of the cucumber end to act as a handle, and use a peeler to slice the cucumber thinly. Once finished slicing, cut off the remaining end piece.
Step 4
Lightly pat the sliced cucumber dry with paper towels, roll them up from the end, and arrange them in the storage container.
Step 5
Trim the base of the myoga, cut it in half lengthwise, slice it thinly, and scatter over the cucumbers in the container.
Ingredients List
Important Notes
Rubbing the cucumbers with salt (itazuri) makes the surface smooth, enhances color vibrancy, and helps the marinade penetrate better. 💡
When slicing with a peeler, leaving one end intact and holding onto it allows you to slice thinly and safely without slipping. ⚠️
Applying a 'drop-wrap' (plastic wrap pressed directly onto the surface) ensures that even a small amount of sauce coats everything evenly. 🍳
Adjust the amount of myoga and chili pepper to your preference. If you don't like spicy food or are serving small children, you can omit the chili pepper. 👥
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...