About YUU日本語
Kyuri no Asazuke (Quick Pickled Cucumber)
Serves 2 · About 40 min (30 min of this is just letting it sit in the fridge)
A Japanese side dish: cut cucumbers rubbed with salt and dashi granules in a bag, then pickled in the fridge.
① Cut the cucumbers→② Put in a bag and rub→③ Let sit in the fridge→④ Drain and serve
What to buy
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the cucumbers
- Wash the cucumbers and cut off both ends
- On the cutting board, cut each into 4 equal lengths, then cut each piece in half lengthwise (8 pieces from 1 cucumber)
How to tell it's doneBoth cucumbers are cut into pieces of about the same size.
2
Put in a bag and rub
- Put the cucumbers, 1/2 tsp salt and 1/4 tsp dashi granules in the plastic bag
- Hold the bag closed with your hand and rub it from the outside for 1 minute
- Push the air out of the bag, then tie it closed
How to tell it's doneThe salt has spread over all the cucumbers and the surface looks moist.
3
Let sit in the fridge
- Put the whole bag in the fridge and leave for 30 minutes–1 hour
How to tell it's doneThe cucumbers are a little darker green and softer, and water has collected at the bottom of the bag.
4
Drain and serve
- Take them out of the bag and squeeze lightly with your hand to drain the liquid
- Put in a dish. Taste it, and if too salty, quickly rinse with water and drain
ReadyThey crunch when you bite, and they taste salty. Keep leftovers in the bag in the fridge and eat by the next day.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Too saltyThey sat too long. Next time, taste 1 piece at 30 minutes. For now, quickly rinse with water.
No flavorThey didn't sit long enough, or you didn't rub enough in step 2. Rub through the bag again and wait 15 minutes more at a time.
WateryNot drained enough before serving. Squeeze with your hand to get the liquid out.
Limp, not crunchyThey sat too long. Eat them the day you make them or the next day.
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