Best 2 Japanese Pickled Cucumber Recipes

**Dive into the Culinary Delights of Japanese Pickled Cucumber and Explore a Trio of Irresistible Recipes**

In the realm of Japanese cuisine, pickled cucumber holds a special place, tantalizing taste buds with its refreshing crunch, delicate sourness, and subtle sweetness. Known as `kyuri no sunomono` in Japanese, this culinary gem is often served as a side dish, appetizer, or palate cleanser, adding a burst of flavor to any meal. Embark on a culinary adventure with this comprehensive guide that showcases three distinct recipes for Japanese pickled cucumber, each offering a unique twist on this classic dish. From the classic sweet and sour version to innovative variations infused with sesame, ginger, or shiso, these recipes cater to a wide range of preferences. Get ready to delight your senses and experience the harmonious blend of flavors that define this beloved Japanese delicacy.

Here are our top 2 tried and tested recipes!

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
Combine all ingredients except flower confetti and refrigerate.
Whisk together all ingredients and refrigerate.
Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

JAPANESE PICKLED CUCUMBER

JAPANESE PICKLED CUCUMBER image

Categories Vegetable

Yield 4

Number Of Ingredients 5

Ingredients

1 English cucumber, thinly sliced
2 tsp salt (to sprinkle)
4 Tbs rice vinegar
2 Tbs sugar
1â4 tsp salt

Steps:

1. Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes. 2. Rinse cucumbers under cold water to remove salt. 3. Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve. 4. Pour over cucumbers. 5. Marinate cucumbers overnight in refrigerator in sealed container.

Tips:

Choose the right cucumbers: Japanese pickling cucumbers, also known as kyuri, are the best choice for this recipe. They are small, firm, and have a mild flavor. If you can't find kyuri, you can use regular cucumbers, but they may be a bit softer.
Use fresh ingredients: The fresher the ingredients, the better the pickles will taste. Look for cucumbers that are deep green in color and have no blemishes. The garlic and ginger should also be fresh and firm.
Sterilize your jars: This is an important step to prevent the pickles from spoiling. You can sterilize your jars by boiling them in water for 10 minutes. Alternatively, you can wash them in hot soapy water and then rinse them thoroughly.
Use a clean cloth: When you are handling the cucumbers, use a clean cloth to wipe them dry. This will help to prevent the pickles from becoming contaminated with bacteria.
Store the pickles in a cool, dark place: Once the pickles are made, store them in a cool, dark place. This will help to preserve their flavor and texture.

Conclusion:

Japanese pickled cucumber is a delicious and refreshing side dish that can be enjoyed with a variety of meals. It is also a good source of probiotics, which are beneficial for gut health. If you are looking for a healthy and flavorful way to add some crunch to your diet, Japanese pickled cucumber is a great option.

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