Cucumbers Pickled in Shio Kōji
Making pickles in this way is one of the simplest - you can make them in an hour if you are in a hurry. Even if the pickling time is only 2 hours, the pickled cucumbers are so tasty and full of umami. Specks of white grains from the koji are pretty on the green cucumbers.Total Time assumes the pickling time is 2 hours, which is the shortest time.Please see the post Shio Kōji Recipes – Pork Sauté and Pickled Cucumbers for Meal Ideas using today's dish.
- Prep time
- 3 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250g / 0.6lb cucumbers ((note 1))
- 1½ tbsp Shio Koji ((note 2))
- ¼ tsp mirin ((optional, note 3))
Instructions
- 1
Cut both ends of the cucumbers off. Slice each cucumber diagonally into 7mm / ¼” thick pieces.
- 2
Place the cucumber slices in a zip lock bag.
- 3
Add Shio Kōji and mirin (if using) to the bag and massage the bag well, ensuring that all cucumber pieces are coated in Shio Kōji.
- 4
Remove air from the bag as much as possible and seal the bag.
- 5
Refrigerate for at least 2 hours, preferably overnight.