When drinking sake, I often find myself craving something salty as a snack. In such moments, I’d like to introduce a quick and easy-to-make cucumber pickle that also serves well as a staple side dish.
Once you’ve gathered the necessary seasonings, you can use them for many other dishes as well, so it’s worth having them on hand.
Instructions
- Slice the cucumber into bite-sized rounds
- Finely chop the ginger.
- Put the cucumber and ginger into a ziplock bag, then add vinegar, dashi salt, soy sauce, and sesame oil.
- Mix well, seal the ziplock bag, and let it rest in the refrigerator for about an hour.
Seasonings
- Sesame Oil
- Dashi Salt
- If you can’t find it, you can use Dashi and Salt
- Sushi Vinegar
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Japanese Style Cucumber Tsukemono Pickles
Japanese Style Cucumber Tsukemono Pickles
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Servings: 3
Cost: 2
Ingredients
- 5 pieces Cucumber
- 1 piece Ginger
- 5 tbsp Japanese Vinegar
- 1 tbsp Soy Sauce
- Pinch Dashi Salt
- 1 tsp Sesami Oil
Instructions
- Slice the cucumber into bite-sized rounds
- Finely chop the ginger
- Put the cucumber and ginger into a ziplock bag, then add vinegar, dashi salt, soy sauce, and sesame oil.
- Mix well, seal the ziplock bag, and let it rest in the refrigerator for about an hour.
