Recipe
The Ultimate Summer Side Dish! Kasahara-Style Infinite Cucumber & Shiso Pickles
Ingredients
- 4cucumbers
- 10shiso leaves
- 1.5tsp salt
- 2tbsp sugar
- 1/2tsp doubanjiang (chili bean paste)
- 1/2tsp grated garlic
- 2tsp sesame oil
- 1tbsp mirin
- 3tbsp soy sauce
- 3tbsp black vinegar
- 1tbsp white sesame seeds
About "Infinite Cucumber & Shiso Pickles"
This easy, no-cook summer side dish is perfect for using up a large batch of cucumbers. Rubbing them with salt to draw out excess moisture results in an incredibly crunchy texture. The marinade features a Chinese-style flavor profile based on black vinegar, offering a mild yet rich depth and umami. Cutting the shiso leaves into larger pieces allows you to wrap them around rice for an extra treat. It keeps in the refrigerator for about a week, making it a versatile side dish that pairs perfectly with rice or drinks.
Introduction to 【賛否両論】笠原将弘の料理のほそ道 →
Tips for Making "Infinite Cucumber & Shiso Pickles"
-
Slicing
- Slice the cucumbers into rounds about 5mm thick instead of slicing them thinly to preserve their crunchy texture.
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Prep
- Rub 1.5 tsp of salt into the cucumbers and let them sit in the fridge for 30 minutes to draw out excess moisture. This prevents wateriness and improves texture.
-
Prep
- After salt-rubbing, squeeze the cucumbers firmly by hand to drain them before transferring to the bag.
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Ingredients
- Cut off the shiso stems and slice the leaves in half. Keep them large enough so they can be wrapped around rice.
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Seasoning
- Use black vinegar in the marinade to create a milder, richer, Chinese-style flavor compared to regular vinegar.
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Seasoning
- Adjust the amount of doubanjiang (chili bean paste) to customize the spiciness to your liking.
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Marinating
- Pour the marinade into the bag, massage well, press out the air, and let it pickle in the fridge for at least 1 hour.
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Storage
- These pickles keep in the refrigerator for about a week, making them a highly convenient make-ahead side dish.
Ingredients for "Infinite Cucumber & Shiso Pickles"
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How to Make "Infinite Cucumber & Shiso Pickles"
- 1
Wash 4 cucumbers and cut off the ends. Slice them into rounds about 5mm (1/4 inch) thick and place them in a bowl.
- 2
Add 1.5 tsp of salt and rub it thoroughly into the cucumbers by hand until they are well-coated and begin to sweat.
- 3
Once rubbed, let them sit in the refrigerator for about 30 minutes to draw out the moisture.
- 4
After 30 minutes, squeeze the cucumbers firmly with your hands to drain the excess water, then transfer them to a resealable bag.
- 5
Cut the stems off 10 shiso leaves, cut them in half, and add them to the bag. Gently separate the shiso leaves inside the bag and mix them evenly with the cucumbers.
- 6
In a bowl, combine 2 tbsp sugar, 1/2 tsp doubanjiang, 1/2 tsp grated garlic, 2 tsp sesame oil, 1 tbsp mirin, 3 tbsp soy sauce, and 3 tbsp black vinegar. Mix well until the sugar dissolves, then stir in 1 tbsp white sesame seeds.
- 7
Pour the marinade into the bag and massage it well into the ingredients. Press out the air, seal the bag, and marinate in the refrigerator for at least 1 hour.
- 8
Plate and serve. Wrapping a bite of rice with a piece of shiso leaf is highly recommended.
Detailed Commentary on "Infinite Cucumber & Shiso Pickles"
* Content organized by topics from the video.
The Madame Curie Cucumber Confusion
Chef Kasahara starts the video with his signature humor. He shares a cute childhood story about how, when reading biographies in his elementary school library, he always thought "Madame Curie" (Kyūrī-fujin) was "Madame Cucumber" (Kyūri-fujin). The staff laughs in agreement, saying they might have thought the same. When asked what Madame Curie actually did, Chef Kasahara acknowledges her Nobel Prize-winning research on radioactivity but jokes, "Maybe she was just someone who pickled a lot of cucumbers." This lighthearted opening sets a fun tone for the cucumber dish ahead.
Perfect Recipe for Using Up Cucumbers
In the summer, cucumbers are cheap and plentiful, and people often receive them in bulk. Chef Kasahara mentions he recently received a whole box of cucumbers. Since they go soft if left unused, he proposes this "Infinite Cucumber & Shiso Pickles" recipe as the perfect way to use them up. This easy pickle keeps in the fridge for about a week, making it an incredibly handy side dish. Packed with Kasahara's culinary wisdom, it is a refreshing summer treat designed to help you enjoy a large batch of cucumbers quickly and deliciously.
Slicing Cucumbers to Keep Their Crunch
Chef Kasahara begins prepping the main ingredient by washing four cucumbers and cutting off their bitter ends. The key to this recipe is preserving the cucumbers' satisfyingly crunchy texture. Instead of slicing them thinly, he cuts them into slightly thick rounds of about 5mm. While his previously featured "Kasa-chan Pickles" involved cooking, this recipe is even easier because it requires no heat. The rhythmic sound of his knife echoes as the sliced cucumbers fill the bowl.
The Secret to Crunch: Salt-Rubbing
Next, he adds 1.5 tsp of salt to the sliced cucumbers and rubs them thoroughly by hand until the salt dissolves and coats them evenly. The goal is to rub them until they look like they are "sweating." This step not only seasons the cucumbers but also draws out excess moisture. Removing this water beforehand prevents the final dish from becoming watery and ensures an incredibly crisp, crunchy texture. Once rubbed, he lets them rest in the refrigerator for about 30 minutes to release their juices.
Squeezing Out Water and Adding Shiso
After 30 minutes, a significant amount of water has accumulated. Chef Kasahara firmly squeezes the cucumbers by hand to drain them before transferring them to a resealable bag. Now, 10 shiso leaves are introduced to add a burst of summer freshness. Instead of just using them for aroma, they are treated as a co-star alongside the cucumbers. He cuts off the stems and slices them in half. Keeping them large allows you to wrap them around rice later. Gently separating the shiso leaves in the bag so they mix evenly with the cucumbers is the secret to even pickling.
A Rich Black Vinegar Marinade
Next, he prepares the marinade in a bowl. He combines 2 tbsp sugar, 1/2 tsp doubanjiang, 1/2 tsp grated garlic, 2 tsp sesame oil, 1 tbsp mirin, 3 tbsp soy sauce, and the star ingredient: 3 tbsp black vinegar. Using black vinegar instead of regular rice vinegar creates a milder, richer, Chinese-style flavor profile. After mixing well to dissolve the sugar, he adds 1 tbsp of white sesame seeds. You can adjust the heat by adding more doubanjiang or omitting it entirely. He pours this marinade into the bag, massages it in, presses out the air, and lets it pickle in the fridge for at least an hour.
Addictive Flavor for Rice or Beer
After pickling for an hour, the cucumber and shiso pickles are plated for a taste test. Taking a bite, Chef Kasahara declares, "This is the number one summer pickle!" The perfect balance of mild heat, acidity, and that targeted crunchy texture makes it impossible to stop eating. Wrapping hot white rice in one of the large shiso leaves brings out a hearty "Excellent!" It pairs beautifully with rice and makes an outstanding beer snack. The staff tries it and is equally amazed. With jokes comparing cucumbers to relay batons, the tasting session wraps up with plenty of laughter.
About 【賛否両論】笠原将弘の料理のほそ道
【賛否両論】笠原将弘の料理のほそ道
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