Go Back

Japanese Pickled Cucumber Skewers

Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
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.