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Japanese Pickled Cucumber (Kyuri Zuke) | Great Performances


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Japanese Pickled Cucumber (Kyuri Zuke)


3 Japanese cucumbers or 6 Kirby cucumbers, halved lengthwise with seeds removed

1/3 cup dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped

1 small carrot, grated

3 tbsp soy sauce

1 tbsp rice vinegar

2 tbsp Kosher salt

1 tbsp sugar


Cut cucumbers into bite-sized pieces. Toss with Kosher salt and place in a colander in the refrigerator overnight to release the liquid. 

The next day:

Rinse cucumbers and pat dry. In a large bowl toss cucumbers with wakame, soy sauce, vinegar, sugar and carrots. Cover with plastic wrap and refrigerate for 30 minutes.

Serve chilled.

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