Kyuri Asazuke (Kyoto-Style Pickles on a Stick)
This version uses MSG for a savory "festival-style" umami and fresh shiso leaves for a traditional Kyoto aroma.
Ingredients
- 4 Japanese or Persian cucumbers
- 1/3 cup Water
- 1 tbsp Rice vinegar (unseasoned)
- 1 tbsp Sugar
- 1 tsp Kosher salt
- 1/8 tsp MSG (monosodium glutamate)
- 2 tsp Soy sauce (optional, for deeper color)
- 1 Dried red chili pepper, sliced into thin rings
- 3 to 4 Fresh green shiso leaves, thinly sliced
Instructions
Prepare the Brine: In a small bowl or saucepan, combine the water, rice vinegar, sugar, salt, MSG, and soy sauce. Stir until the sugar and MSG are completely dissolved.
Prep the Cucumbers: Wash the cucumbers and trim off both ends. Using a vegetable peeler, remove the skin in vertical "stripes" (leaving some green skin for a traditional look).
Salt Rub: Lightly sprinkle the cucumbers with extra salt and rub them together with your hands for 1 minute. Rinse under cold water and pat dry with a paper towel.
Combine Ingredients: Place the cucumbers, sliced chili pepper, and sliced shiso leaves into a large resealable plastic bag. Pour the prepared brine into the bag.
Marinate: Squeeze as much air as possible out of the bag before sealing it. This ensures the brine stays in contact with the cucumbers. Refrigerate for 5 to 6 hours.
Skewer and Serve: Once chilled and pickled, remove the cucumbers from the bag. Carefully push a wooden chopstick or heavy skewer through the center of each cucumber. Serve immediately while cold.
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