Craving a vibrant and refreshing side dish that packs a spicy kick? Look no further than these incredibly easy Wasabi Pickled Cucumbers! This Japanese-inspired recipe transforms humble cucumbers into a flavour explosion, perfectly balancing the crisp coolness of the cucumber with the intense, earthy heat of wasabi. The bright green colour alone is enough to entice, promising a taste sensation that's both unique and utterly addictive. These pickled cucumbers are the ideal accompaniment to sushi, grilled meats, or simply enjoyed on their own as a light and zesty snack.
Forget complicated pickling processes; this recipe is surprisingly simple and requires minimal ingredients. The quick pickling method ensures the cucumbers retain their satisfying crunch while absorbing the spicy wasabi flavour beautifully. Ready to transform ordinary cucumbers into extraordinary culinary delights? Let's dive into the step-by-step instructions to create these irresistible Wasabi Pickled Cucumbers.
Tools Needed
- Ziploc bag
- Tea bag (for bonito flakes)
- Bowl
Ingredients
- Cucumber: 3
- Sugar
- Salt
- Wasabi: 1 tablespoon (or 2 teaspoons for milder spice)
- Soy Sauce
- Vinegar
- Bonito Flakes (Katsuobushi): 2-3g (or dashi stock base 1/2 teaspoon)
Step-by-Step Instructions
Step 1. Prepare the Cucumbers
- Rub the cucumber surface to make it smooth. Wash and thoroughly dry the cucumber.
- Cut off both ends of the cucumber. Line up the cut ends and rub them together to remove imperfections.
- Cut the cucumber diagonally into roughly 1cm wide pieces.
Step 2. Combine Ingredients
- If using dried flakes, place them in a tea bag.
- Add the cucumber, sugar, salt, vinegar, soy sauce, and wasabi.
- Close the bag, and shake to combine the ingredients.
Step 3. Add Bonito Flakes (or Dashi)
- Add the tea bag with bonito flakes (or dashi base). Squeeze out excess air and seal the bag tightly. Submerge the bag in a bowl of water to remove any remaining air.
Step 4. Marinate
- Place the bag on a tray and let it marinate in the refrigerator for about 3 hours, turning and gently kneading occasionally.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- For smoother cucumbers, rub them before cutting.
- Removing the stems from the cucumber enhances the flavor.
- Adjust the amount of wasabi to your preference. 1 tablespoon is spicy; 2 teaspoons is milder.
- For a deeper flavor, use dried bonito flakes in a tea bag, or use dashi stock base.
- Consume within 3-4 days for best quality.
Nutrition
- Calories: approximately 70-100
- Fat: 0.5-1g
- Carbs: 15-20g
- Protein: 1-2g
FAQs
1. How long do these Wasabi Pickled Cucumbers last?
Stored properly in the refrigerator, they'll stay fresh and flavorful for about a week. Make sure they're fully submerged in the pickling liquid.
2. Can I adjust the spiciness level?
Absolutely! Start with less wasabi paste and add more to taste, depending on your spice preference. You can also use less or more chili flakes to adjust the heat.
3. What can I serve these with?
They're fantastic with sushi, grilled fish or meats, ramen, rice bowls, or even just as a refreshing snack on their own!
These spicy wasabi pickled cucumbers are a delightful and surprisingly simple addition to your culinary repertoire. Their vibrant flavor and satisfying crunch make them a perfect accompaniment to countless dishes, or a delicious snack all on their own. Enjoy the refreshing taste of these easy-to-make pickles!