Asazuke Cucumbers

• 总时间: 30 minutes

配料

Baby cucumber: 250g

Chilli pepper: 1/2 piece

Salt: 1/2 tsp

Seasoning]

Soy sauce: 2 tbsp

White wine: 1 1/4 tbsp

Sugar: 1/2 tbsp

Sesame oil: 1 tbsp

步骤

Heat white wine to cook off alcohol and let cool.

Sprinkle cucumbers with salt, rub on a cutting board, trim stems, and cut into bite-sized pieces. Slice chilli peppers.

Place seasonings, cucumbers, and chilli pepper in a ziplock bag and massage well.

Marinate in the refrigerator for 30 minutes, then serve.

KEY POINTS:

In this recipe, we’re swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine.

Use baby cucumbers, not normal ones. They are much closer to traditional Japanese cucumbers.

TRADITIONAL OPTION:

Swap white wine and sugar for 1 1/4 tbsp mirin.

Add 1/2 tsp of dashi powder.

Use Japanese cucumbers instead of baby cucumbers.

Use Takanotsume chilli pepper instead of normal chilli pepper.

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