Instant Pickled Eggplant and Cucumber
ID: 94c0f4ad...
An easy and delicious instant pickle recipe using eggplant and cucumber that doesn't require store-bought pickling liquid. The refreshing flavors of Japanese ginger (myoga), ginger, and shiso leaves make this a perfect side dish.
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🍳 Cooking Flow
Slice the cucumber and eggplant, place in a zip-top bag, add salt and sugar (1/2 tsp each), and let sit for 30 minutes. → Julienne the myoga, ginger, and shiso leaves; soak the myoga in water. → Squeeze the excess moisture thoroughly from the eggplant and cucumber, then massage in the microwave-heated mirin and other seasonings (sugar, vinegar, soy sauce, dashi, and kombu). → Add the julienned aromatics, mix well, and pickle in the refrigerator for 30 minutes.
Cooking Steps
Brief Cooking Order
Slice the cucumber and eggplant, place in a zip-top bag, add salt and sugar (1/2 tsp each), and let sit for 30 minutes. → Julienne the myoga, ginger, and shiso leaves; soak the myoga in water. → Squeeze the excess moisture thoroughly from the eggplant and cucumber, then massage in the microwave-heated mirin and other seasonings (sugar, vinegar, soy sauce, dashi, and kombu). → Add the julienned aromatics, mix well, and pickle in the refrigerator for 30 minutes.
Introduction
An easy and delicious instant pickle recipe using eggplant and cucumber that doesn't require store-bought pickling liquid. The refreshing flavors of Japanese ginger (myoga), ginger, and shiso leaves make this a perfect side dish.
Step 1
Cut the cucumber in half lengthwise, slice diagonally into roughly 5mm thick pieces, and place in a zip-top bag.
Step 2
Remove the stem of the eggplant, cut in half lengthwise, slice diagonally in the same way, and add to the same bag with the cucumber.
Step 3
Add salt (1/2 tsp) and sugar (1/2 tsp) to the bag, shake well to coat everything. Squeeze out the air, seal, and let sit for 30 minutes to draw out the moisture.
Step 4
Thinly slice the base off the myoga, cut in half lengthwise, julienne, and soak in water.
Step 5
Peel the ginger and slice thinly before julienning. Remove shiso stems, roll them up tightly, cut in half, and julienne.
Ingredients List
Important Notes
💡 Adding sugar alongside salt initially helps draw out moisture through osmosis, improving both texture and depth of flavor.
⚠️ When squeezing the eggplant and cucumber, make sure to squeeze firmly so the flavors don't get diluted.
🔥 To cook off the alcohol in the mirin, heat it in the microwave uncovered.
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