Best 2 Japanese Pickled Cucumber Recipes
Are you seeking to indulge in the delectable flavors of Japanese pickled cucumbers, known as Kyuri-zuke? This traditional Japanese dish has captured the hearts of many with its combination of sweet, sour, and savory notes. Whether you're a seasoned cook or just starting your culinary journey, this guide will take you on a delightful exploration of the best Japanese pickled cucumber recipes. From the classic approach to innovative variations, we'll uncover the secrets to creating this mouthwatering side dish that complements any Japanese meal. So, gather your ingredients, prepare your palate, and let's dive into the world of Kyuri-zuke!
Here are our top 2 tried and tested recipes!
CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING
Provided by Food Network
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
- Combine all ingredients except flower confetti and refrigerate.
- Whisk together all ingredients and refrigerate.
- Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.
JAPANESE PICKLED CUCUMBER
Steps:
- 1. Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes. 2. Rinse cucumbers under cold water to remove salt. 3. Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve. 4. Pour over cucumbers. 5. Marinate cucumbers overnight in refrigerator in sealed container.
Tips:
- Use a Japanese cucumber, also known as a kyuri, for the best results. It has a thin skin and few seeds, making it ideal for pickling.
- Cut the cucumber into thin slices for quick and even pickling. You can use a mandoline slicer for consistent thickness.
- Use a clean glass jar or container for pickling. Make sure to sterilize the jar and lid before use to prevent contamination.
- The pickling liquid should completely cover the cucumber slices. If needed, double the recipe for the pickling liquid to ensure all the cucumber slices are submerged.
- Store the pickled cucumbers in the refrigerator for at least a day before eating to allow the flavors to meld.
- Pickled cucumbers can be stored in the refrigerator for up to 2 weeks. However, they are best consumed within the first week for optimal flavor and texture.
Conclusion:
Japanese pickled cucumbers, known as kyuri no tsukemono, are a refreshing and flavorful side dish that complements many Japanese meals. They are easy to prepare and can be enjoyed as a snack or as an addition to a bento box. With just a few simple ingredients and a bit of patience, you can create delicious and authentic Japanese pickled cucumbers at home. Experiment with different variations, such as adding chili peppers or sesame seeds, to customize the flavor to your liking.
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