Japanese pickled cucumber
About Japanese pickled cucumber
Japanese pickled cucumber this time is a pickled cucumber made by cooking cucumber in a soy sauce-based seasoning. In Japan, there is a famous pickled cucumber product called “Kyuri no Kyu-chan”. It’s been a popular product for quite some time since I was a kid. The texture is crispy, and it goes very well with rice, so I think it continues to be loved by Japanese people.
Since I can’t buy it in Europe, I searched online how to make it and made it myself. The reason I decided to make it was because I could buy some small cucumbers called snack cucumber at a low price. As you may know, European cucumbers are very large and Japanese cucumbers are thin and small. When I saw the snack cucumber, I thought it was similar to a Japanese cucumber and remembered the “kyuri no Kyu-chan”. As a result of making it, I am very happy with this pickled cucumber. So recently I often make this when snack cucumbers are cheap.
I put a link to the nutrition and health benefits of cucumber, so please read if you like.
Recipe tips
It’s very easy to make, but the important thing is not to cook the cucumbers for a long time. As soon as it boils, remove it from the heat. This will give you a crispy texture. In addition, the taste permeates during the cooling process.
It’s a little spicy because of finely shredded ginger and dried chili peppers. Please adjust the amount to your liking. I use dried chili peppers without cutting them. That’s because this way it doesn’t get too hot.
Regarding storage, after cooling down you can put it in a clean storage container or jar with a lid and store it in the refrigerator for about two weeks.
Japanese pickled cucumber
Equipment
- 1 pot
- 1 Colander
Ingredients
- 500 gram Snack cucumber / thin cucumber
- 75 ml Japanese soy sauce
- 75 ml Mirin
- 30 gram Granulated sugar
- 1 tablespoon Vinegar
- 10~15 gram Shredded ginger
- 1~2 Dried chili pepper
Instructions
- Cut the cucumber into 8mm ~ 1 cm thick slices. (If you like the crispy texture, you can cut it to a thickness of 1.5 cm.)
- Put ingredients other than cucumber in a pan and heat.
- When it boils, add the cucumbers and mix well. When it boils again, turn off the heat.
- When the cucumbers have cooled, remove the cucumbers.
- Reheat only the seasonings. Boil down until the seasoning is about 2/3 of the amount.
- Put the cucumber back in and when it boils, turn off the heat. When it cools again, put it in a storage container with a lid and store it in the refrigerator.
Notes
This recipe is useful when you have a lot of cucumbers. Please make it. Below I put links to recipes using cucumbers, so please make them also if you like.
Thank you for reading and Bon Appetit!