Craving a vibrant and refreshing snack with a delightful kick? Look no further than this spicy pickled cucumber and chikuwa recipe! This surprisingly simple dish combines the crisp coolness of pickled cucumbers with the delightful chewiness of chikuwa fish cake, all elevated by a zesty, spicy marinade. The perfect balance of sweet, sour, and spicy will tantalize your taste buds, making it an ideal accompaniment to rice, noodles, or enjoyed on its own as a light and satisfying meal. This recipe is quick to prepare and requires minimal ingredients, making it perfect for busy weeknights or impromptu gatherings.
Forget bland pickles! This recipe infuses the cucumbers with a bold, unforgettable flavor profile. The chikuwa adds a unique textural element, creating a delightful contrast to the crunchy cucumbers. Ready to transform ordinary cucumbers into an extraordinary culinary experience? Let's dive into the step-by-step instructions to create your own batch of these addictive spicy pickled cucumbers and chikuwa.
Tools Needed
- Ziploc bag or sturdy plastic bag
- Plastic bottles or heavy object
- Rice
- Paper towels
- Storage container
- Pot (optional)
Ingredients
- Cucumbers
- Chikuwa
- Salt
- Chives
- Chili Peppers
- Mirin: 2 tablespoons
- Soy Sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Shiso Leaves (optional)
- White Sesame Seeds (optional)
Step-by-Step Instructions
Step 1. Prepare the Cucumbers
- Cut off the ends of the cucumbers and slice them into rounds. Place them in a ziploc bag.
- Add salt to the bag and rub it into the cucumbers to draw out moisture. Seal the bag, removing as much air as possible.
- To speed up the moisture removal, stack the bags and place them on top of two plastic bottles filled with rice. Refrigerate for about an hour.
- After an hour, remove the cucumbers from the bag. Squeeze out excess water thoroughly and pat dry with paper towels.
Step 2. Make the Pirika Sauce and Combine Ingredients
- Combine mirin, soy sauce, and sugar in a pot and bring to a simmer.
- Add the cucumbers and chili peppers to a storage container. Pour the hot pirika sauce over them.
- Add chikuwa to the container. Wrap the container tightly in plastic wrap and refrigerate for at least 3 hours (or overnight for enhanced flavor).
Step 3. Marinate and Chill
- Add chikuwa to the container. Wrap the container tightly in plastic wrap and refrigerate for at least 3 hours (or overnight for enhanced flavor).
Step 4. Garnish and Serve
- While waiting, chop chives into rings.
- Garnish with chopped shiso leaves and white sesame seeds before serving.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- The salt rub is crucial for allowing the spicy sauce to soak in well.
- Remove chili seeds if you prefer less spiciness.
- Thoroughly removing water from cucumbers before adding the sauce ensures a crispier result and better flavor absorption.
- Leaving the pickled cucumbers in the refrigerator for longer will result in a more flavorful dish.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use different types of cucumbers?
Yes! Japanese cucumbers or Persian cucumbers work well, but avoid overly large or seedy cucumbers. Smaller cucumbers will pickle faster and more evenly.
2. How long will these pickled cucumbers and chikuwa last?
Stored in an airtight container in the refrigerator, they'll keep for about a week to 10 days. The flavors will deepen over time.
3. Can I adjust the spiciness level?
Absolutely! Start with less chili flakes or gochujang and add more to your taste. You can also substitute with a milder chili if preferred.
This spicy pickled cucumber and chikuwa recipe is a delightful explosion of flavors and textures, perfect for adding a unique twist to your meals. The vibrant colors and satisfying crunch make it a visually appealing and incredibly tasty treat. So, grab your ingredients and get ready to experience a culinary adventure!