Kyuri Tsukemono
Ingredients
3 to 4 Japanese cucumbers
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Dried red chili peppers, optional
Preparation
1
Rough chop cucumbers.
2
In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.
3
Add cucumbers to the marinade, close container and shake.
4
Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become. I've left them in the marinade for up to 3 days and the cucumbers were good.
5
Serve and enjoy!
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Comments
It depends on your perspective, whether it's Chinese or Japanese. I call it Japanese tsukemono, since I'm Japanese. My husband is Chinese and he claims it tastes just like the Chinese pickles he likes to buy at our local Chinese supermarket. Regardless of it's ethnic origins it's a quick and easy Asian pickle recipe that our family loves. Cheers!
About
Simple and refreshing cucumbers pickled in soy sauce, rice vinegar, and sesame oil.
Other Names:
Japanes-style Pickled Cucumbers
Yield:
4 servings
Added:
Sunday, May 13, 2012 - 5:53pm
