Japanese Pickled Cucumber Skewers

A Refreshing Japanese Festival Snack

If you visit a summer festival in Japan, you may spot long cucumber skewers sold alongside grilled foods and cold drinks. This simple snack is loved for its crisp texture and refreshing flavor, especially on hot and humid days. You can also find similar pickled cucumbers at Japanese izakaya, where they are often served as a light appetizer.

This Japanese pickled cucumber recipe uses slender Japanese or Persian cucumbers, which stay crunchy after marinating. The seasoning is savory, slightly tangy, and mildly spicy, making it easy to enjoy even if you do not like very spicy foods. A key ingredient is shirodashi, a light-colored Japanese seasoning made with dashi, soy sauce, and mirin that adds rich umami flavor with very little effort. If you have ever wondered about the Japanese pickled cucumber name for this snack, it is often called Kyuri no Ipponzuke, which literally means “one whole pickled cucumber.” It is a popular treat at summer festivals and street food stalls throughout Japan.

An Easy Overnight Pickle Recipe

One of the best things about these cucumber skewers is how simple they are to prepare. Just add the cucumbers and seasonings to a reusable bag, massage everything together, and let the refrigerator do the work. By the next day, you will have delicious overnight pickles ready to enjoy.

Because this is an overnight refrigerator pickles recipe, it is perfect for meal prep and summer gatherings. The cucumbers stay crisp and flavorful, and they can be stored in the refrigerator for up to one week. Whether you are looking for an easy pickles recipe or a refreshing summer snack, this recipe is a great place to start.

Ingredients

Japanese or Persian cucumbers: 10–11 oz (300g)
Shirodashi: 4 tbsp
Rice vinegar: 1 tbsp
Dashi powder: 1 tsp
Salt: 1/4 tsp
Chili flakes: 1/2 tsp
Toasted sesame seeds: 2 tsp
Grated ginger: 1 tsp

Instructions

1. Cut off both ends of the cucumbers and peel three strips from each cucumber.

2. Cut the cucumbers into 2–2.5 inch (5–6 cm) pieces.

3. Place the cucumbers in a reusable bag with the shirodashi, rice vinegar, dashi powder, salt, chili flakes, sesame seeds, and grated ginger. Seal the bag tightly and massage well.

4. Refrigerate overnight.

5. Skewer the cucumbers and serve chilled.

Japanese Pickled Cucumber Skewers

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 10 minutes mins

Total Time 8 hours hrs 10 minutes mins

Servings: 3

Ingredients Method

Ingredients

  

• Japanese or Persian cucumbers: 10–11 oz 300g
• Shirodashi: 4 tbsp
• Rice vinegar: 1 tbsp
• Dashi powder: 1 tsp
• Salt: 1/4 tsp
• Chili flakes: 1/2 tsp
• Toasted sesame seeds: 2 tsp
• Grated ginger: 1 tsp

Method

 

1. Cut off both ends of the cucumbers and peel three strips from each cucumber.
2. Cut the cucumbers into 2–2.5 inch (5–6 cm) pieces.
3. Place the cucumbers in a reusable bag with the shirodashi, rice vinegar, dashi powder, salt, chili flakes, sesame seeds, and grated ginger. Seal the bag tightly and massage well.
4. Refrigerate overnight.
5. Skewer the cucumbers and serve chilled.