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I confess I know very little about Japanese food, but I am determined to change that! My sister is Japanese, and I really hope that I can learn how to cook a great Japanese meal for her one day.
Therefore, I’m starting with a very basic recipe, the Japanese pickled cucumber. Otherwise known as tsukemono, Japanese pickles are a mainstay of Japanese meals. Asazuke are lightly seasoned quick pickles, which is what our recipe is for. I’m having quite a lot of fun trying to pronounce these words. 🙂
Serve tsukemono with with rice, as a snack, side dish, or garnish, as typically done in Japan. This cucumber asazuke is a very quick and simple preparation. I originally made this to go into a poke bowl (click here for the recipe). This pickle is very light and refreshing, and a perfect and easy recipe to start with in my quest to learn about Japanese cooking and cuisine.
What Ingredients Do You Need To Make Japanese Pickled Cucumber?
All you will need for this dish is the following:
- English cucumber (or as close to seedless cucumber as you can get)
- Rice vinegar (or seasoned rice vinegar)
- Sesame seeds
- Green onion
- Sesame oil
- Soy Sauce
The Method To Make Japanese Pickled Cucumber
It couldn’t be simpler to make this popular and delicious asazuke!
After thinly slicing the cucumber, sprinkle with some Kosher salt and leave for 30 minutes in a colander.
Rinse and gently squeeze out the water and pat dry with paper towels. Then add the cucumber to the prepared marinade.
Allow the cucumber to marinate overnight if possible. If not, try to allow a few hours for the flavors to meld together.
The finishing touch is to add some sliced green onions and toasted sesame seeds. This tsukemono is soooo good! You will absolutely love it!
I hope you’ll give this Japanese Pickled Cucumber a try!!
Some Other Japanese Foods You May Be Interested In!
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Japanese Pickled Cucumber
- Kosher salt for sprinkling
- 1 English cucumber or seedless cucumber very thinly sliced
- 1/2 cup seasoned rice vinegar or rice vinegar
- 1 ts sugar
- 1/2 ts salt
- 1 ts sesame oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 green onion sliced
- Very thinly slice the cucumber
- Sprinkle salt on the thin slices of English cucumber. Leave these in a colander to drain for approximately 20 -30 minutes
- Rinse the cucumber slices with water and drain. Gently squeeze out excess water and pat dry with a paper towel.
- Place the cucumber in a bowl, and add the rice vinegar, sugar, sesame oil, salt, and soy sauce. Mix well.
- Best to cover and leave to marinate in your refrigerator for a few hours so the flavors can meld. However, you can eat after marinating for 30 minutes if you just can't wait. 🙂
- When ready to serve, sprinkle with sesame seeds and garnish with green onions.