Name: Pickled Cucumber and Chicken Tenders
Cuisine: 和食
Ingredients: 3 cucumbers (approx. 300g); 6g salt; 3g sugar; 1 tsp kombucha (kelp tea powder); 2 tsp white sesame seeds; 1 tsp Hondashi (instant dashi powder); 2 tbsp soy sauce; 1 tbsp black vinegar; 1.5 tbsp water; 1 tsp sugar; 1 tsp honey; 1/4 tsp chili flakes; 1 tbsp rice oil; 1 tsp sesame oil; 1 tsp minced garlic; 2 tsp minced ginger; 3 chicken tenders (approx. 180g); 540ml water; 1g baking soda

About "Pickled Cucumber and Chicken Tenders"

A secret addictive cucumber recipe loved for years at yakiniku restaurants. Achieve an ultra-crunchy texture using three scientific principles: calcium, pH adjustment, and hot oil technique. Combined with chicken tenders, this budget-friendly masterpiece surpasses professional pickle shops in just 30 minutes.

Introduction to 予約7年待ち「肉の鬼才」森田隼人の料理研究所 →

Tips for Making "Pickled Cucumber and Chicken Tenders"

Prep
- Break cucumbers by hand into 4cm pieces and lightly crush them to dramatically improve marinade absorption and moisture release.
Dehydration
- Use double osmosis with salt and sugar to efficiently draw out moisture in 10 minutes. Squeeze until weight drops by 15%.
Seasoning
- Pouring a warm marinade (approx. 70°C) deactivates pectin-degrading enzymes, preserving the ultra-crunchy texture.
Heat Control
- Boil water with baking soda, turn off the heat, add chicken, and cook with residual heat for 1 minute to keep it moist.
Storage
- Vacuum pickle in a Ziploc bag with all air removed to ensure fast, even flavor absorption.

Ingredients for "Pickled Cucumber and Chicken Tenders"

19 items

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3cucumbers (approx. 300g)
6gsalt
3gsugar
1tsp kombucha (kelp tea powder)
2tsp white sesame seeds
1tsp Hondashi (instant dashi powder)
2tbsp soy sauce
1tbsp black vinegar
1.5tbsp water
1tsp sugar
1tsp honey
1/4tsp chili flakes
1tbsp rice oil
1tsp sesame oil
1tsp minced garlic
2tsp minced ginger
3chicken tenders (approx. 180g)
540mlwater
1gbaking soda

How to Make "Pickled Cucumber and Chicken Tenders"

1
Break and Crush the Cucumbers by Hand
Wash 3 cucumbers and break them by hand into roughly 4cm pieces without using a knife. Lightly crush the broken ends with the flat side of a knife to help the seasonings penetrate and release excess moisture.
Breaking by hand creates uneven surfacesLightly crush the broken ends to split them
2
Dehydrate with Double Osmosis
Transfer the cucumbers to a bowl, add 6g salt and 3g sugar, and massage well. Let sit for 10 minutes to draw out moisture through osmotic pressure. Squeeze firmly by hand until the weight is reduced by about 15%.
Using both salt and sugar increases dehydration efficiencySqueeze firmly after letting it sit for 10 minutes
3
Prepare the Marinade
Heat a pan over low heat and mix 2 tbsp soy sauce, 1 tbsp black vinegar, 1.5 tbsp water, 1 tsp sugar, 1 tsp honey, and 1/4 tsp chili flakes. Warm until steam rises, maintaining a temperature of about 70°C (158°F).
Warm slowly over low heatMaintain a temperature where steam just starts to rise
4
Make the Aromatic Oil
Mince the garlic and ginger and place them in a heatproof bowl. Heat 1 tbsp rice oil and 1 tsp sesame oil in a pan over medium heat to about 170°C (338°F). Once slightly smoking, pour it all at once over the aromatics to complete the aromatic oil.
Heat oil to 170°C to draw out the aroma of the herbsPour it all at once
5
Season the Cucumbers
Sprinkle the mineral-rich seasonings (1 tsp kombucha powder, 2 tsp white sesame seeds, 1 tsp Hondashi) over the squeezed cucumbers and toss lightly. Reheat the warm marinade until steaming, then pour it over the cucumbers all at once.
Add minerals first to lock them inPour the warm marinade all at once
6
Add Aromatic Oil and Vacuum Pickle
Add the aromatic oil to the marinated cucumbers and toss to combine. Lay them flat in a Ziploc bag, press out all the air, and seal tightly.
Remove all air completelyVacuum pickling infuses flavors evenly in a short time
7
Marinate in the Refrigerator
Marinate in the refrigerator. It becomes delicious in 30 minutes, reaches its peak in 3 hours, and develops even deeper flavors overnight. Can be stored in the fridge for about 4 days.
Ready in as little as 30 minutesTastes even better overnight
8
Remove Tendons from Chicken Tenders
Hold the knife upright and scrape the meat along the tendon to remove it. Then, pound the chicken tenders with the back of the knife to flatten them and break up the fibers.
Scrape along the tendon to remove itPound with the back of the knife to loosen fibers
9
Poach Chicken in Baking Soda Water
Bring 540ml of water (about 3 times the volume of the chicken) to a boil in a pot and add 1g baking soda. Once boiling, be sure to turn off the heat before adding the chicken, then let it cook in the residual heat for 1 minute.
Alkalize with baking soda to increase moisture retentionTurn off the heat before adding the chickenCook with residual heat for 1 minute for a moist finish
10
Combine Chicken and Cucumber to Serve
Shred the cooked chicken by hand into bite-sized pieces, add enough cucumber marinade to submerge them, and chill. Plate the cucumbers and chicken, sprinkle with white sesame seeds, and serve.
Shred the chicken by handChill in the refrigerator

Food Science

Why This Dish Tastes So Good

Salting the cucumbers draws out excess moisture, creating a pleasant crunch and allowing seasonings to penetrate easily. For the chicken tenders, which tend to dry out, baking soda (an alkaline agent) alters the pH to increase water retention, keeping them moist and tender. Additionally, the synergistic umami effect of glutamic acid from kombucha powder and inosinic acid from Hondashi, combined with the acidity of black vinegar and the heat of chili flakes, creates a beautifully balanced, deep flavor profile.

Moisture ControlRole of pH and AcidityUmami CompoundsBalance of Five/Six Tastes

Detailed Commentary on "Pickled Cucumber and Chicken Tenders"

* Content organized by topics from the video.

The Story Behind the Ultimate Yakiniku Side Dish

This 'addictive cucumber' is the ultimate side dish, perfected by a professional with years of experience running a yakiniku restaurant. It pairs beautifully with grilled meats, serves as a great rice topper, and is an incredibly budget-friendly option for dieting. In this guide, we share a scientific approach that combines global research and traditional cooking methods to recreate this professional flavor easily at home. Using just 3 cucumbers and 3 chicken tenders, the right combination of seasonings coaxes out unbelievable umami and texture. It is a secret recipe so good that we truly 'don't want our competitors to know.'

The Science of Making Cucumbers Ultra-Crunchy

To dramatically improve the texture of the cucumbers, we apply three scientific principles backed by global research. First is the role of calcium. Calcium ions cross-link the pectin in cell walls, strengthening them to create an ultra-crunchy texture. To achieve this, we use calcium-rich kombucha powder and white sesame seeds. Second is moisture and pH control. Excess moisture or high acidity breaks down pectin, making the cucumbers soggy. We prevent this by rapidly dehydrating them with salt and sugar, then fine-tuning the acidity. Third is the Chinese hot oil technique. Pouring a warm marinade (around 70°C) deactivates the enzymes that break down pectin, resulting in a spectacular, professional-grade crunch.

Prep Secrets: Hand-Breaking and Double Osmosis

We begin by washing 3 cucumbers (approx. 300g). The most crucial step here is to break them by hand into roughly 4cm pieces instead of using a knife. Breaking them by hand creates uneven surfaces, allowing the marinade to penetrate dramatically better. Next, lightly crush the broken ends with the flat side of a knife to help release moisture. We then add 6g salt and 3g sugar. This 'double osmosis' method draws out moisture far quicker than salt alone. Massage them well and let sit for 10 minutes. This time-saving technique cleanly removes excess water without sacrificing the cucumber's natural flavor.

The Golden Ratio: Special Marinade & Aromatic Oil

While the cucumbers are resting, prepare the special marinade and aromatic oil. In a pan, combine 2 tbsp soy sauce, 1 tbsp black vinegar, 1.5 tbsp water, 1 tsp sugar, 1 tsp honey, and a pinch of chili flakes, then warm over very low heat. To complement grilled meats, we choose rich black vinegar over regular vinegar and add honey to introduce a deep, layered sweetness. Once slightly steaming, turn off the heat and maintain a temperature of about 70°C. Next, place minced garlic (1 tsp) and ginger (2 tsp) in a bowl. Heat 1 tbsp rice oil and 1 tsp sesame oil over medium heat to about 170°C, then pour it all at once over the aromatics. The sizzling oil coaxes out the maximum aroma, completing our exquisite aromatic oil.

Baking Soda Magic: Silky-Smooth Chicken Tenders

To keep the chicken tenders (approx. 180g) incredibly tender and juicy rather than dry, we use a professional technique. First, hold the knife upright and scrape along the tendon to cleanly remove it. Then, pound the chicken with the back of the knife to flatten it and loosen the fibers, ensuring an amazingly soft texture. Bring water (about 3 times the weight of the chicken, approx. 540ml) to a boil and add 1g of baking soda (0.2%). The baking soda alkalizes the water, boosting the meat's moisture retention. Once boiling, always turn off the heat before adding the chicken, allowing it to cook gently in the residual heat. Boiling from room temp or over active heat lets the juices escape, so this 3:1 water-to-meat ratio and residual-heat cooking are absolute rules. Simply stir gently and wait 1 minute for perfectly moist, tender chicken.

Vacuum Pickling: Better Than a Pickle Shop

After letting the cucumbers sit for 10 minutes, squeeze them firmly by hand to drain the water until their weight is reduced by about 15% (approx. 40g). Add 1 tsp kombucha powder, 2 tsp white sesame seeds, and 1 tsp Hondashi, then massage lightly to lock in the minerals. Pour the warm marinade (around 70°C) over them, add the special aromatic oil, and toss well. Transfer everything to a Ziploc bag, lay it flat, press out all the air, and seal. This is the ultimate home-cooking method: vacuum pickling. Excluding air maintains the proper salt concentration and allows the flavors to penetrate evenly in a short time. Just chill in the fridge for 30 minutes to achieve a quality that far surpasses professional pickle shops.

The Infinite Loop: Tasting and Overnight Magic

Shred the cooked chicken tenders by hand into bite-sized pieces, toss with enough cucumber marinade to submerge them, and chill in the refrigerator. Plate the cucumbers and chicken together, sprinkle with white sesame seeds, and serve. The cucumbers deliver an incredibly satisfying, loud crunch, while the chicken is wonderfully soft and moist—creating a perfect contrast. The saltiness and acidity of the cucumbers harmonize beautifully with the savory chicken, creating an 'infinite loop' where you can't stop eating. Furthermore, letting it sit overnight allows the flavors to penetrate deeply, deepening the color of the cucumbers and making them even more delicious. This is the ultimate prep-ahead side dish that keeps in the fridge for 4 days to a week.

About 予約7年待ち「肉の鬼才」森田隼人の料理研究所

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