SONOKO SAKAI

Home

Asazuke Cucumbers Pickles with Ginger

Posted on August 29, 2011 at 10:05 AM

My favorite way of eating fresh vegetables is raw. These persian cucumbers had shinny skin and firm meat - perfect for a lightly seasoned pickle - Asazuke. I ruibbed the bite size pieces of cucumbers with some salt and put them in a Japanese pickling device to apply  pressure. The weight of the pickling device extracts the excess water in the cucumbers and instensifies their flavors. My pickling device is about 25 years old. If you don't have one, you can also use a plate on top of the vegetables and put a stone or factory made pickling weight on top to extract the excess water. That's how it was done traditionally.  With a little sesame oil, sliced ginger and a dash of shichimi peppers, these cucumbers make a nice palate cleansers.

Recipe: Asazuke cucumbers with ginger
Makes 2-3 servings

2-3 Persian or Japanese cucumbers
1.5-2 tsp of salt (kosher or amashio salt)
2 tsp roasted sesame oil
1 tbls ginger, sliced very thinly
Shichimi pepper or roasted sesame seeds 

Wash and peel the cucumbers and slice vertically in halves.
Rub salt on the cucumbers.  
Put them in a pickling jar or cover with plate and apply pressure with something heavy like a stone (1kg) and let it rest in the fridge for 30-60 minutes. 

Peel the ginger and soak in water for about 10 minutes.  Slice the root thinly as possible. Soak again in water
to make them crisp.  Drain and serve with the cucumbers.

To serve, discard excess water.  Pour the sesame seed oil and toss lightly. 
Serve with sliced ginger and a dash of shichimi pepper or sesame seeds.




Categories: Vegetarian, Salads, Pickles and Preserves

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

Already a member? Sign In

0 Comments