Japanese Pickled Cucumber is so easy to make! In Japan, this is a very common side dish! I bet you can’t stop eating after you know how to make these tasty Japanese style pickles!

Japanese Pickled Cucumber is so simple to make! In Japan, we call it “Kyuri-no-asa-zuke” and this is one of ‘Tsukemono’. They have a very fresh and light flavor which makes them a great snack or side dish for any meal. My grandmother used to make these and they were always the first thing finished at our family dinner table.

Tsukemono – The way you marinade variety of food into salt, vinegar, or sake less.

Easy and simple Japanese Cucumber Pickles ingredients

Japanese Pickled Cucumbers are so simple to make. You just need 5 ingredients besides cucumbers!

Ingredients for Pickled Cucumber

These ingredients are often used for Japanese cooking so if you don’t have some, they are definitely worth buying! Good news, all of these ingredients are available on Amazon or you can easily find them at any Asian grocery stores in the states.

What kind of cucumber do I have to use for Pickles

I recommend using Japanese Cucumber if you have access to an Asian grocery store. They are sweeter than regular cucumbers and don’t have as many seeds.

If you can’t find Japanese Cucumbers, then I recommend Persian. They are a little pricey compared to other types but they’re never bitter and are great for Japanese Pickled Cucumbers! Persian cucumbers are usually sold in packs.

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Homemade Japanese Pickled Cucumber Recipe ( きゅうりの浅漬け)

Yuka

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Prep Time 5

Cook Time 30

Course Side Dish

Cuisine Japanese

Servings people

Calories 50.77 kcal

Ingredients

▢ 1 Persian cucumbers 80-100g
▢ ⅓ teaspoon salt
▢ ½ teaspoon dashi powder
▢ ½ Tablespoon mirin You have to allow the alcohol to evaporate. So add 1 tbsp in order to get 1 tbsp after the alcohol evaporates
▢ ½ Tablespoon sesame oil
▢ 1 Tablespoon soy sauce

Instructions

Preparation

Mirin has some alcohol, so before you use it, cook well to allow the alcohol to evaporate. Put mirin into a small pot and boil. After boiling for 1 minute, turn the heat off and let it cool down.

Let's cooking!

Gather all the ingredients.
Put the salt all over the cucumbers and roll them in the salt on the cutting board to make sure they're fully covered.
Cut the cucumbers into bite size chunks you can eat easily.
Put the cut cucumbers into a Ziploc.
Add dashi powder, boiled mirin, sesame oil, and soy sauce.
Rub the cucumbers and the mixture in the Ziploc to make sure everything mixed together well. Put the bag in the refrigerator for 30 minutes.
Let's serve!