To make asazuke, a classic quick Japanese pickle, rub thinly sliced cucumbers with salt, sugar and dashi powder and leave them for a few hours. The brine is frozen in portions and thawed as needed to add to a lunchbox or breakfast plate.
Cut the cucumbers into very thin rounds.
Put the sliced cucumbers, salt, granulated sugar and dashi powder in a bag and gently rub together to mix.
Seal the bag and refrigerate for 2 hours. This gives the cucumber time to release its moisture and absorb the flavors.
Gently squeeze out the liquid and drain. Sprinkle with toasted sesame seeds and serve.
Do not press too hard when rubbing the cucumbers: the aim is to draw out their moisture, not crush them. Allergen: contains sesame. Check the dashi powder label for fish, as ingredients vary by product.
Dashi tozu bulamadım, editör notundaki gibi tavuk suyu tozu kullandım, tadı biraz daha hafif ama yine de dengeliydi. Dinlendirme süresini 2 saat yerine 3 saat yapınca tuzluluk daha belirgin oldu.
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