Name: Wasabi Pickled Cucumbers
Cuisine: 和食
Ingredients: 3 cucumbers; 1 tsp salt; 1 tsp sugar; 2 tbsp coarsely chopped wasabi (or 1.5 tbsp tube wasabi); 1 pinch salted kelp (shio-kombu); 4 tbsp homemade shiro-dashi; [Homemade Shiro-Dashi] 200 ml water; 1 tbsp mirin; 1 tbsp sake; 1/2 tsp dashi powder; 2 tsp light soy sauce; A pinch of vinegar; [Wasabi Pickle Chazuke] 1/2 bowl of cooked rice; 3–4 slices of wasabi pickled cucumbers; 1 cm green onion (thinly sliced); 3 tbsp shiro-dashi; 150 ml hot water; A pinch of toasted sesame seeds; A pinch of shredded nori seaweed; A pinch of salt (to taste)

About "Wasabi Pickled Cucumbers"

Slice 3 cucumbers slightly thick on the diagonal, massage with salt and sugar, and let sit for 5 minutes to draw out excess moisture. Combine with coarsely chopped wasabi and homemade shiro-dashi in a plastic bag, massage, and chill in the refrigerator for 1 hour. The result is a refreshing dish with a pleasant wasabi aroma and flavor without any harsh sting. You can also use the leftover shiro-dashi to make a delicious chazuke (rice with dashi) topped with the pickled cucumbers and green onions.

Introduction to 夕方食堂 →

Tips for Making "Wasabi Pickled Cucumbers"

Slicing
- Slicing the cucumbers slightly thick on the diagonal helps them absorb flavor while keeping a great texture.
Prep
- Massaging with 1 tsp each of salt and sugar and letting them sit for 5 minutes draws out excess moisture, helping seasonings absorb better.
Prep
- Rinse quickly under running water after 5 minutes and squeeze out the moisture firmly before moving to the next step.
Wasabi Choice
- Using coarsely chopped wasabi provides a richer flavor. If substituting with tube wasabi, use about 1.5 tbsp.
Pickling
- Squeeze the air out of the bag, tie it, and pickle in the fridge for 1 hour for a beautiful, glossy finish.
Shiro-Dashi
- If you don't have store-bought shiro-dashi, you can easily substitute by combining water, mirin, sake, dashi powder, light soy sauce, and vinegar, and bringing it to a light boil.

Ingredients for "Wasabi Pickled Cucumbers"

20 items

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3cucumbers
1tsp salt
1tsp sugar
2tbsp coarsely chopped wasabi (or 1.5 tbsp tube wasabi)
1pinch salted kelp (shio-kombu)
4tbsp homemade shiro-dashi
[HomemadeShiro-Dashi] 200 ml water
1tbsp mirin
1tbsp sake
1/2tsp dashi powder
2tsp light soy sauce
Apinch of vinegar
[WasabiPickle Chazuke] 1/2 bowl of cooked rice
3–4slices of wasabi pickled cucumbers
1cm green onion (thinly sliced)
3tbsp shiro-dashi
150ml hot water
Apinch of toasted sesame seeds
Apinch of shredded nori seaweed
Apinch of salt (to taste)

How to Make "Wasabi Pickled Cucumbers"

1
[Make the homemade shiro-dashi] In a pot, combine 200 ml water, 1 tbsp mirin, 1 tbsp sake, 1/2 tsp dashi powder, 2 tsp light soy sauce, and a pinch of vinegar. Bring to a light boil to cook off the alcohol and dissolve the dashi. Turn off the heat and let it cool.
2
Wash 3 cucumbers and cut off both ends. Slice them diagonally, slightly on the thicker side.
3
Transfer the sliced cucumbers to a bowl, add 1 tsp each of salt and sugar, and massage well with your hands. Once the surface of the cucumbers becomes wet, let them sit for 5 minutes.
4
After 5 minutes, rinse the salt and sugar off quickly under running water, then squeeze out the excess moisture firmly with your hands.
5
Transfer the squeezed cucumbers to a plastic bag, then add 2 tbsp coarsely chopped wasabi, a pinch of salted kelp, and 4 tbsp of the cooled homemade shiro-dashi.
6
Massage well from the outside of the bag to dissolve and distribute the wasabi evenly.
7
Squeeze the air out of the bag, tie it closed, and let it pickle in the refrigerator for 1 hour.
8
After 1 hour, remove from the bag, plate, and serve.
9
[Wasabi Pickle Chazuke] Coarsely chop 3–4 slices of the prepared wasabi pickles, and thinly slice 1 cm of green onion.
10
Place the chopped pickles and green onions on top of 1/2 bowl of cooked rice. Dilute 3 tbsp of shiro-dashi with 150 ml of hot water and pour it over the rice.
11
Sprinkle with a pinch of toasted sesame seeds, top with a pinch of shredded nori seaweed, and enjoy.

Detailed Commentary on "Wasabi Pickled Cucumbers"

* Content organized by topics from the video.

Cucumber Slicing Tips from a Former Pickle Maker

Hello, I'm Hideko Takamine. I've come up with another insanely good cucumber pickle recipe, so I'm sharing it secretly just with you guys watching right now. Well, there's no such thing as a secret on YouTube, but anyway! First, wash 3 cucumbers and snip off both ends. Then, slice them diagonally, slightly on the thicker side. This thickness is perfect for absorbing the flavor while keeping a great crunch. You can trust me on this—I'm a former pickle shop owner. Actually, I ran a pickle shop for over 10 years, making quick pickles, rice bran pickles with cucumbers, daikon, carrots, burdock root, and even kimchi... Well, in my past life, that is.

Prep: Massage with Salt and Sugar for 5 Minutes

Once you've sliced all 3 cucumbers, transfer them to a bowl for prep. Add 1 tsp each of salt and sugar. Then, mix them well with your hands. The key is to massage them until moisture starts drawing out and the surface of the cucumbers looks wet. Once fully coated, let them sit for about 5 minutes. This extra step draws out excess water, allowing the seasonings we add later to soak in beautifully. This is a crucial step from a former pickle maker's playbook to ensure a delicious finish, so please don't skip it!

Out of Shiro-Dashi? Make This Easy Substitute

While the cucumbers are resting, let's make the shiro-dashi for the pickling liquid. I wanted to use store-bought shiro-dashi, but since I ran out, I'm making a quick 'cheat' version. In a pot, combine 200 ml water, 1 tbsp mirin, 1 tbsp sake, 1/2 tsp dashi powder, 2 tsp light soy sauce, and a tiny splash of vinegar. By the way, if this light soy sauce looks like dark soy sauce to you, you might need an eye exam—though your eyes are probably so normal they'd turn you away! Once the ingredients are in, bring it to a light boil. As soon as the alcohol cooks off and the dashi dissolves, turn off the heat. Let it sit until it cools down completely.

Massage with Coarse Wasabi and Salted Kelp

After letting the cucumbers sit for 5 minutes, rinse the salt and sugar off quickly under running water and squeeze out the moisture tightly with your hands. Honestly, they're already delicious enough to snack on at this point, but we're going to make them even better. Transfer the squeezed cucumbers into a reasonably clean plastic bag, then add our star ingredient: 2 tbsp of coarsely chopped wasabi. If you're substituting with tube wasabi, use about 1.5 tbsp. Next, toss in a pinch of salted kelp and pour in 4 tbsp of our cooled 'cheat' shiro-dashi. Massage well from the outside of the bag to thoroughly dissolve and distribute the wasabi.

Pickle for 1 Hour! A Mild, Refreshing Flavor

You might think, 'Isn't that a bit too much wasabi?' but don't worry at all. I'm not the one getting stung, and adding a generous amount makes it a perfect playful punishment for your husband! Once everything is massaged well, squeeze the air out of the bag, tie it up, and let it sit in the fridge for 1 hour. After an hour, take them out. You'll see beautifully glossy, perfectly pickled cucumbers. When plated, there's absolutely no harsh, nose-stinging heat—just a wonderfully refreshing wasabi aroma that spreads beautifully. This isn't a punishment at all; it's a total treat!

Bonus Recipe: Wasabi Pickle Chazuke

These are so addictive they'll disappear in no time, but let me share a highly recommended way to enjoy them. It's 'Wasabi Pickle Chazuke,' perfect for late-night cravings or when you've had a bit too much milk and ended up with a hangover. It's incredibly easy: coarsely chop 3 to 4 slices of the pickled cucumbers and thinly slice about 1 cm of green onion. Place them over a bowl of rice (about the portion size a high school girl would eat). Then, take that leftover dashi substitute we made without any planning, dilute it with 150 ml of hot water, and pour it over. Top with a pinch of toasted sesame seeds and shredded nori, and you're done. Give this a try when you've had too much milk or got a bit tipsy from eating the plums out of plum wine.

Taste Test: Absolutely Worth the Self-Praise

Now, let's taste both dishes! First, the wasabi pickled cucumbers... Oh man, this is insane. It's so good I'm questioning who I even am. There's absolutely none of that unpleasant wasabi sting; the aroma and flavor blend beautifully. Next, let's try the chazuke... Yep, we have a winner. Devoured in seconds. I can't believe I ate every single shred of nori because it was so delicious. Just slice, massage in a bag, and wait—you'll get the ultimate pickles that even a former pickle maker would rave about. If possible, use the coarsely chopped wasabi shown in the video and give this a try!

About 夕方食堂

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