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.
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