May 25, 2010

Japanese Pickled Cucumbers (Kyuri Zuke)

The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).

Credit: Todd Coleman

3 Japanese cucumbers or 6

kirbys, halved lengthwise, seeds removed

1⁄3 cup dried wakame (seaweed),

soaked in water for 10 minutes,

roughly chopped

3 tbsp. soy sauce

1 tbsp. rice vinegar

1 small carrot, grated

1. Break cucumbers by hand into small bite-size pieces; toss in a large bowl with wakame, soy sauce, vinegar, and carrots. Continue tossing until cucumbers release some of their liquid, 2–3 minutes. Cover with plastic wrap and refrigerate for 15 minutes; serve chilled.

MAKES ABOUT 3 CUPS

This article was first published in Saveur in Issue #130

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Ratings & Reviews (1)

by JAPANESE BULLDOG on 2012-04-18

Nice summer pickled salad when you lose your appetite.
I would call this KYURI NO KAWARI(unique)SUNOMONO.

Japanese Pickled Cucumbers (Kyuri Zuke) Reviewed by JAPANESE BULLDOG on Jan 6. Nice summer pickled salad when you lose your appetite.
I would call this KYURI NO KAWARI(unique)SUNOMONO. Rating: 3