Quick Pickled Cucumber

Japan’s most famous home cook shares her delicious recipe for Quick Pickled Cucumber from her latest cookbook Everyday Harumi - Simple Japanese Food for Friends & Family.

I was so surprised when I first saw the size of cucumbers outside of Japan – they are enormous and very watery inside. In Japan, cucumbers are small and crispy. If you cannot find a Japanese cucumber, scoop the seeds from inside before making this recipe. This dish is good to serve with most meals.

Method
Mix together the soy sauce, rice vinegar, sugar and sesame oil and set aside.
Trim the ends of the cucumber. Rub the cucumbers with the salt, leave for a few minutes and then wash off. This will help remove any bitterness from the skin and give a nice color.
Cut the cucumber in half lengthwise and remove the seeds with a spoon. Hit gently with a rolling pin to roughly break it up, and then chop it into bite size pieces.
Finely chop the ginger into julienne (fine strips)
Put the cucumber and ginger into a plastic food bag and add the liquid add the soy/vinegar/sugar mixture. Refrigerate for 2-3 hours before serving. The pickled cucumber can be kept for a couple of days before it loses it crunchy texture.

Everyday Harumi
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