Japanese Pickled Cucumbers (Kyuri Zuke)
Dried seaweed gives these quick, zesty pickles an extra boost of flavor; they're a perfect side or condiment to brighten up noodle or rice dishes.
Yield: makes About 3 Cups
- 3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed
- 1⁄3 dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped
- 3 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 small carrot, grated
- 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.