Japanese Pickled Cucumbers (Kyuri Zuke)
Dried seaweed gives these quick, zesty pickles an extra boost of flavor; they're a perfect side or condiment to brighten up noodle or rice dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed
- 1⁄3 dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped
- 3 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 small carrot, grated
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