Prep Time: 15 minutes
Pickling Time: 24-48 hours
Total Time: 24 hours 15 minutes minimum
Servings: 2-3 servings (1 x 500ml-700ml jar)
Recipe by Japanese chef, food writer and cookery teacher Yuki Gomi.
My wasabi cucumber pickle is a recipe straight from my Mother’s garden in Japan. Every summer my Mum harvests cucumbers and pickles them with wasabi. Japanese cucumbers are slightly thinner and less watery than the British kind, but equally delicious and refreshing.
Ingredients
- 1⁄2 Cucumber (approx. 150g)
- 1⁄4 Head Cauliflower (approx. 150g)
- 150ml Beer (lager)
- 3 tbsp Wasabi powder (adjust to taste)
- 150g sugar
- 30g Sea salt
Method
Note: Make in advance as you’ll have to wait 24 hours minimum before tasting the pickles!
- Take half a cucumber and cut it in half lengthways. Scrape out the seeds from the middle, using a spoon, then cut each half into 2 pieces of around 7.5cm each.
- Cut the cauliflower into bite sized pieces. Then place both into a sealable container. Tupperware with a lid or a pickling jar is ideal, but you could simply use clingfilm or waxed paper, to cover a small bowl.
- Pour over the beer also adding in the wasabi, sugar and salt. Give the mixture a little shake or stir. Then cover and store in the fridge.
- You can try the pickles after 24 hours, but 2 days is best for full flavour.
- Before serving, slice the cucumber more thinly into around 5mm slices. Enjoy the pickles by themselves with a drink, or serve simply with plain rice, or as a side to another dish.
Yuki's Tips
- Start with a little wasabi and then increase the amount to suit your taste. Some like it hot but be aware powdered wasabi is normally hotter than fresh. Proceed with caution!
© 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.
