📝 About This Recipe
A cornerstone of the traditional Japanese 'Ichiju-Sansai' meal, Kyuri Zuke offers a refreshing, crunchy contrast to rich mains. This version uses the 'shio-momi' technique to draw out moisture, ensuring a snap in every bite while absorbing a delicate balance of sweet rice vinegar and savory umami. Infused with ginger and toasted sesame, it is an elegant, vibrant side dish that cleanses the palate and elevates any dining experience.
🥗 Ingredients
The Vegetables
- 3 pieces Japanese Cucumbers (or Persian cucumbers; avoid thick-skinned garden cucumbers)
- 1 teaspoon Sea Salt (for drawing out moisture)
- 1 inch piece Fresh Ginger (peeled and cut into very fine matchsticks)
- 1 tablespoon Dried Wakame Seaweed (optional, for added texture and ocean umami)
The Pickling Brine
- 4 tablespoons Rice Vinegar (unseasoned preferred)
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 1 teaspoon Usukuchi Soy Sauce (light-colored soy sauce to keep the cucumbers bright)
- 1 tablespoon Dashi Stock (or a pinch of dashi powder mixed with water)
- 1/2 teaspoon Toasted Sesame Oil (for a subtle nutty aroma)
Finishing Touches
- 1 teaspoon Toasted White Sesame Seeds (lightly crushed to release oils)
- 1 pinch Red Chili Flakes (optional, for a hint of heat)
- 2 pieces Shiso Leaves (finely chiffonaded for garnish)
👨🍳 Instructions
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1
Begin by washing the cucumbers thoroughly. If using Japanese cucumbers with prickly skin, rub them with a little salt and rinse to smooth the surface.
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2
Slice the cucumbers into very thin, uniform rounds, approximately 1-2mm thick. A mandoline slicer is highly recommended for perfect consistency.
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3
Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon of sea salt. Toss gently with your hands to coat every slice.
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4
Let the cucumbers sit for 10-15 minutes. This process, called 'shio-momi', breaks down the cell walls and draws out excess water, ensuring the pickles stay crunchy rather than soggy.
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5
While the cucumbers rest, place the dried wakame in a small bowl of water for 5 minutes to rehydrate. Drain and squeeze out any excess liquid.
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6
In a small saucepan over low heat, combine the rice vinegar, sugar, soy sauce, and dashi. Stir until the sugar is completely dissolved. Do not let it boil.
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7
Remove the brine from the heat and stir in the sesame oil and ginger matchsticks. Let the brine cool to room temperature.
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8
Return to the cucumbers. Take a handful at a time and squeeze them firmly over the sink to remove as much liquid as possible. The cucumbers should look slightly translucent and feel pliable.
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9
Place the squeezed cucumbers and the rehydrated wakame into a clean glass bowl or a pickling container.
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10
Pour the cooled pickling brine over the cucumbers. Toss gently to ensure the ginger and liquid are evenly distributed.
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11
Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate. For best results, chill for 1-2 hours.
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12
Just before serving, sprinkle with toasted sesame seeds and chiffonaded shiso leaves. Add a pinch of chili flakes if you desire a modern spicy kick.
💡 Chef's Tips
Use a mandoline to get paper-thin slices; this increases the surface area for the brine to work its magic. Don't skip the squeezing step; if you leave the cucumber juice in, it will dilute the dressing and the pickles will taste bland. If you can't find Japanese cucumbers, Persian or English cucumbers are the best substitutes due to their thin skins and small seeds. Always use unseasoned rice vinegar so you can control the salt and sugar levels yourself. Store leftovers in an airtight glass jar for up to 3 days, though they are best eaten within 24 hours for maximum crunch.
🍽️ Serving Suggestions
Serve alongside grilled Mackerel (Saba Shioyaki) to cut through the oily richness of the fish. Pair with a bowl of warm steamed short-grain rice and miso soup for a traditional breakfast. Excellent as a topping for Hiyashi Chuka (cold ramen noodles) during the hot summer months. Serve with a chilled glass of Junmai Ginjo Sake or a crisp Japanese lager. Use as a bright garnish for Tonkatsu (breaded pork cutlet) to balance the deep-fried flavors.