Spicy Japanese Pickled Cucumbers

Marinated in soy sauce and Japanese chili oil, these Spicy Japanese Pickled Cucumbers are a refreshing side dish to serve with your meal!

Spicy Japanese Pickled Cucumbers

INGREDIENTS

• 2 Persian/Japanese cucumbers
• ▢½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢½ tsp toasted white sesame seeds (to garnish)

For the Seasonings

• ▢2 Tbsp soy sauce
• ▢1 Tbsp sesame oil (roasted)
• ▢½ tsp la-yu (Japanese chili oil) (add more for a spicier pickle)
• ▢½ tsp sugar

INSTRUCTIONS

 

• In a small bowl, whisk together all the ingredients for seasonings.
  
• Alternately peel the cucumber ½-inch (1.3 cm) wide strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices will have some decorative dark green accents and a little bit of extra crunchiness.
• Cut the cucumber using the Japanese cutting technique called Rangiri.
• Sprinkle salt over the cucumbers and rub them with your hands. This is an important step to seal the moisture in the cucumber during pickling.
• Leave at the cutting board for 5 minutes, then transfer to a sieve. Quickly rinse the salt under running water.
• Pat dry the excess moisture on the cucumber.
• In a container or a resealable plastic bag, add the seasonings.
• Mix well and add the cucumber.
• Close the lid of the container, or seal the bag after releasing the air out. Shake the container or rub the cucumber from outside the bag.
• If you have the weight, you can put it directly on top of the cucumber. The heavy weight will help pickle faster. Keep in the refrigerator for 6 hours or overnight.

To Serve

• Take out the container/bag from the refrigerator and remove the weight if you used any.
• Transfer to a plate and sprinkle some sesame seeds. Enjoy!

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Discard the pickle solution after 2 hours or when cucumber is pickled to your liking.

NUTRITION

Calories: 47 kcal · Carbohydrates: 5 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 1 g · Sodium: 369 mg · Potassium: 149 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 105 IU · Vitamin C: 3 mg · Calcium: 19 mg · Iron: 1 mg

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