Tuesday, March 21, 2017

Soy Sauce Based Cucumber Pickles

We love pickles in Japan. The pickle making technique is much different in Japan than in Western countries. Some of the varieties don’t require a long soaking or fermenting period.  Today I will show you one of the easiest and quickest soy sauce based/marinated cucumber pickle recipes, which makes a great addition to any meal.


Soy Sauce Based Cucumber Pickles

·      1 or 2 cucumbers (I prefer organic if possible)
·      1 teaspoon of brown sugar
·      2 tablespoons of soy sauce
·      1 tablespoon of rice vinegar

1.     With a peeler, peel 4 stripes of skin off the cucumber length-wise. Slice into half inch pieces.


2.     In a Ziploc container or a bowl, mix the brown sugar, soy sauce, and rice vinegar well and add the sliced cucumbers. Mix well and leave for 15 minutes to a couple hours so that the flavor gets absorbed.



3.     Serve with sesame seeds or shichimi pepper if you like.


★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide!

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