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Japanese cucumber pickles recipe

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

Yuka
5 from 3 votes
Print Recipe Pin Recipe
Cook Time 10 minutes
in fridge 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 54.55 kcal

Ingredients
  

  • 1 Persian cucumbers 280-320g
  • ½ teaspoon salt
  • 1 teaspoon dashi powder HERE to buy
  • 1 Tablespoon sesame oil HERE to buy
  • 1 Tablespoon soy sauce HERE to buy
  • 1/2 Tablespoon white sesame seeds HERE to buy

Instructions
 

  • Cut 0.4 inches (1cm) both sides of cucumber. Then, cut the cucumber into bite size chunks.
  • Move the cucumber to a medium bowl, and add salt. Lightly mix the cucumber and salt. Leave it for 5 minutes at room temperature.
  • After 5 minutes, remove the water from the bowl and pat the cucumber with paper towel.
  • Move the cucumbers into a Ziploc.
  • Add dashi powder, sesame oil, soy sauce, white sesame seeds.
  • 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!

Nutrition

Calories: 54.55kcalCarbohydrates: 3.07gProtein: 2.08gFat: 4.04gSodium: 518.28mgFiber: 0.52gSugar: 1.26g
Keyword cucumber
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