1
Slice the Cucumbers
10 minCut the cucumbers into very thin round slices.
Pickles and Preserves
Thinly sliced cucumbers are rubbed with salt, sugar and dashi powder and left to rest for a few hours to make asazuke, Japan's classic quick pickle. The brine can be frozen in portions and thawed as needed for a lunchbox or breakfast plate.
Step by Step
How to make it?
2
Rub with Salt
5 minRub the sliced cucumbers gently with the salt, sugar and dashi powder in a bag.
3
Let It Rest
120 minSeal the bag and let it rest in the fridge for 2 hours; this is enough time for the cucumber to release its liquid and take on the flavour.
4
Drain and Serve
5 minSqueeze out the liquid gently, then scatter with toasted sesame seeds and serve.
Reminder
Do not press too hard while rubbing the cucumbers; the goal is to draw out their liquid, not crush them. Allergens: contains sesame.
Editor's Note Editörün Notu
If dashi powder is unavailable, a pinch of MSG-free chicken stock powder works instead; the flavour is a touch lighter but the umami balance holds.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.0
3 reviews
%67 recommend it
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A
Ayşe Tosun
Marmiton
1 day ago
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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