Japanese · 15 min (plus 30 min resting) · serves 4

Kyuri Asazuke (Quick Pickled Cucumbers)

Kept by The Bhook kitchen

Ingredients

• 2 Japanese cucumbers (or 1 large Lebanese cucumber)
• 1 tsp salt
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 small piece kombu (5 cm, optional)
• 1/2 tsp toasted sesame seeds

Method

1. Slice the cucumbers into thin rounds.
2. Place in a bowl with salt. Rub gently with your hands for 1 min; the slices should turn softer and release some water.
3. Drain off any liquid, then add rice vinegar and sugar. Stir until sugar dissolves.
4. Add a small piece of kombu if you have it. Mix well and cover.
5. Rest in the fridge for 30 min. The cucumbers should look glossy and taste crisp-sour.
6. Sprinkle with sesame seeds just before serving.

Don’t skip salting and draining. Otherwise the cucumber stays watery and bland.