Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 18-20 minutes
Servings: 2
Crispy, crunchy, slightly sweet - Japanese chef, food writer and cookery teacher Yuki Gomi tells us how to make the perfect Tsukemono.
With tsukemono, the crunch is important. Salting the cucumber draws out excess water, which helps concentrate the flavour and keeps the texture firm. If you skip that step, the result is softer and more diluted. Squeezing the cucumber well before adding the dressing makes a big difference. It’s a small detail, but it’s what gives the final dish that crisp, clean bite.
Ingredients
- 1 cucumber
- About ¼ tsp salt
- 2 tbsp rice vinegar
- 1 tbsp tamari soy sauce
- 2 tsp brown sugar
- White sesame seeds to finish
Method
- Cut the cucumber in half lengthways and scoop out the seeds. Slice as thinly as you can. A mandolin works well if you have one.
- Sprinkle with salt, mix, and leave for a few minutes to draw out the water.
- Meanwhile, heat the rice vinegar, tamari soy sauce, and brown sugar until the sugar dissolves.
- Squeeze the cucumber well to remove as much excess water as possible.
- Pour over the warm pickling sauce and mix thoroughly.
- Finish with sesame seeds and serve straight away, or chill for later.
Try this with a couple of different rice vinegars if you can. It’s one of the easiest ways to understand how much difference a single ingredient can make.
© Yuki's Kitchen Ltd. 2021
This article was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.
