Name: Japanese Pickled Cucumbers (Asazuke)
Cuisine: 和食
Ingredients: 4 cucumbers; 2 tsp salt; 4 tsp sugar; 8 shakes of Ajinomoto (MSG); [Variation A] Shio kombu (salted kelp) to taste; [Variation A] White sesame seeds to taste; [Variation B] Chili crisp (taberu rayu) to taste; [Variation C] Sugar to taste; [Variation C] Japanese mustard (karashi) to taste; [Variation C] Rice vinegar to taste; [Variation C] Soy sauce to taste; [Variation C] Sesame oil to taste

About "Japanese Pickled Cucumbers (Asazuke)"

This quick pickled cucumber (asazuke) recipe takes just 5 minutes! By cutting 4 cucumbers lengthwise into quarters, you increase the surface area, allowing the golden ratio of 2 tsp salt, 4 tsp sugar, and 8 shakes of Ajinomoto to penetrate quickly and evenly. Once you master the basic recipe, try the three delicious variations—salted kelp (shio kombu), chili crisp (taberu rayu), and Hiyashi Chuka style—to keep things exciting!

Video Timestamps

Tips for Making "Japanese Pickled Cucumbers (Asazuke)"

Prep
- No need to rub the cut ends of the cucumbers together to remove bitterness. The bitterness naturally releases during the pickling process.
Cutting
- Avoid slicing into rounds. Cut lengthwise into quarters, then into 4–5 cm pieces. This maximizes the exposed inner flesh, allowing flavor to penetrate evenly in just 5 minutes.
Seasoning
- Do not skimp on seasonings. Stick to the golden ratio of 1 part salt, 2 parts sugar, and Ajinomoto. This draws out moisture while infusing flavor, resulting in perfect saltiness after draining.
Seasoning
- The standard amount for Ajinomoto is 2 shakes per 1/100th of the ingredient weight. For 4 cucumbers (approx. 400g), use 8 shakes.
Prep
- After adding seasonings, mix thoroughly until the cucumbers look glossy, then let sit for 5 minutes.
Draining
- After 5 minutes, drain gently in a strainer by pressing lightly with chopsticks. Do not squeeze hard. The recipe is designed so they won't get too salty even if left for 15 minutes.
Storage
- For a deeply infused flavor like store-bought pickles, let them rest in the refrigerator overnight after draining.
Variation
- For the Shio Kombu variation, do not overdo the sesame seeds. A slightly sparse amount is best to avoid overpowering the delicate cucumber flavor.
Variation
- For the Hiyashi Chuka style, add a generous amount of Japanese mustard. Mixing it with the cucumbers mellows the heat, making it highly palatable.

Ingredients for "Japanese Pickled Cucumbers (Asazuke)"

12 items

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4cucumbers
2tsp salt
4tsp sugar
8shakes of Ajinomoto (MSG)
[VariationA] Shio kombu (salted kelp) to taste
[VariationA] White sesame seeds to taste
[VariationB] Chili crisp (taberu rayu) to taste
[VariationC] Sugar to taste
[VariationC] Japanese mustard (karashi) to taste
[VariationC] Rice vinegar to taste
[VariationC] Soy sauce to taste
[VariationC] Sesame oil to taste

How to Make "Japanese Pickled Cucumbers (Asazuke)"

1
Cut off both ends of the 4 cucumbers (no need to rub the ends together to remove bitterness).
2
Cut the cucumbers in half lengthwise, then in half again to make quarters. Cut them into 4–5 cm (1.5–2 inch) pieces. Avoid slicing them into rounds.
3
Place the cut cucumbers in a bowl and add 2 tsp salt, 4 tsp sugar, and 8 shakes of Ajinomoto.
4
Mix thoroughly until the cucumbers look glossy and the powdery texture of the seasonings is gone.
5
Let it sit for 5 minutes.
6
After 5 minutes, transfer to a strainer and gently press with chopsticks to drain excess moisture. No need to squeeze hard with your hands. The basic pickled cucumbers are now complete.
7
[Variation A: Shio Kombu] Add shio kombu and a small amount of white sesame seeds to the basic pickles, then toss gently.
8
[Variation B: Chili Crisp] Add your desired amount of chili crisp to the basic pickles and toss to coat.
9
[Variation C: Hiyashi Chuka Style] Add sugar, a generous amount of Japanese mustard (karashi), rice vinegar, and a splash of soy sauce to the basic pickles. Mix well to dissolve the mustard, then finish with a drizzle of sesame oil and toss again.

Detailed Commentary on "Japanese Pickled Cucumbers (Asazuke)"

* Content organized by topics from the video.

The Secret to 5-Minute Pickles

Today, we are making quick pickled cucumbers (asazuke) that are perfectly seasoned in just 5 minutes. This is a fantastic recipe for using up extra cucumbers or making a quick side dish, but have you ever made too much and gotten tired of the flavor? To prevent that, we will share the basic recipe along with three delicious variations. There are three key points to making this recipe a success: the way you cut the cucumbers, not skimping on the seasonings, and letting them sit for 5 minutes before gently draining. By combining these three scientifically backed steps, you get incredibly flavorful pickles in no time. This is a foolproof, lifetime-keeper recipe, so please enjoy!

The Science of Fast-Flavor Cutting

Start by cutting off both ends of the 4 cucumbers. You might have heard of rubbing the cut ends together to draw out bitterness, but this step is unnecessary because the bitterness naturally releases during the pickling process. Next is the cut. While you might be tempted to slice them into rounds, please avoid doing so. Instead, cut them in half lengthwise, then in half again into quarters, and finally into 4–5 cm pieces. Slicing into rounds leaves a large surface area of skin, which blocks seasonings and takes longer to pickle. By quartering them lengthwise, you expose the softer, less dense inner flesh, dramatically increasing the surface area that absorbs flavor. This allows the seasoning to penetrate evenly in just 5 minutes, giving you perfect results every single time.

The Foolproof Golden Seasoning Ratio

Transfer the cut cucumbers to a bowl and add the seasonings. Here, we use my signature golden ratio: '1 part salt, 2 parts sugar, and Ajinomoto.' For this recipe, add 2 tsp salt, 4 tsp sugar, and 8 shakes of Ajinomoto. The standard rule for Ajinomoto is '2 shakes per 1/100th of the ingredient weight.' Since one cucumber is about 100g, four cucumbers require 8 shakes. This versatile ratio also works beautifully for bean sprout namul or green onion salt sauce. The bowl might look very powdery at first, but it is crucial not to skimp on the seasonings. Using a concentrated amount of seasoning draws out the excess water from the cucumbers while infusing them with flavor, resulting in a perfectly balanced, gentle saltiness after draining. Mix thoroughly until the cucumbers look glossy.

5-Minute Rest and Gentle Draining

Once the seasonings are well mixed, let the cucumbers sit for 5 minutes. You will be amazed at how much water is drawn out. Transfer them to a strainer to drain. There is no need to squeeze them forcefully with your hands; simply press down gently with chopsticks to remove the excess moisture. Don't worry if you accidentally leave them for 15 minutes instead of 5—this recipe has been carefully tested and designed so they won't become overly salty. They are delicious to eat right away, but if you prefer the deeply infused flavor of store-bought pickles, let them rest in the refrigerator overnight after draining. This completes our elegant, basic pickled cucumbers.

Classic Flavor: Shio Kombu Variation

Now, let's explore three variations using our basic pickles. First, divide the pickles into three portions and use one portion for the classic Shio Kombu variation. Add shio kombu and white sesame seeds to taste. The trick here is not to add too many sesame seeds. If you add too much, the sesame flavor will overpower the delicate taste of the cucumbers. Aim for an amount that feels slightly sparse. Toss gently to combine. The savory umami of the shio kombu combined with the crunchy texture of the cucumbers is an absolute match made in heaven. You can also add a tiny drizzle of sesame oil for an extra layer of aroma.

Perfect Bar Snack: Chili Crisp Toss

Our second variation is the Chili Crisp variation, which makes a perfect snack to go with drinks. Take the second portion of the pickles and add your desired amount of chili crisp. Simply spoon it over the cucumbers and toss well to coat. The crunchy texture of the fried garlic and chili flakes combined with the juicy, refreshing cucumbers creates an addictive dish you won't be able to stop eating. If you pickle the cucumbers in chili oil from the start, the flavor can become overwhelming, but adding it right before serving keeps the dish tasting fresh and exciting until the very last bite.

Refreshing Hiyashi Chuka Style

Our final variation is the Hiyashi Chuka style, perfect for hot days or when you have a low appetite. To the remaining portion of pickles, add sugar, Japanese mustard (karashi), rice vinegar, and a tiny splash of soy sauce. While mustard might seem spicy, mixing it with the cucumbers mellows the heat, so adding a generous amount is key to a delicious finish. Mix well to dissolve the mustard, then finish with a drizzle of sesame oil and toss again. The sharp aroma of the mustard and the tanginess of the vinegar highlight the natural sweetness of the cucumbers, creating a refreshing flavor reminiscent of cold ramen noodles. Because the basic pickles have a delicate, light flavor, adding just a few seasonings opens up endless possibilities.

The Ultimate 5-Minute Pickled Cucumbers | Perfectly Seasoned in Just 5 Minutes! (Salt 1 : Sugar 2 : Ajinomoto)