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November 25, 2016 #news #Recipes

HOW TO MAKE JAPANESE PICKLED CUCUMBERS AND PICKLED GINGER

Pickles are an essential in Japanese cuisine. They are used in a variety of ways, such as to add seasoning to a dish, to aid digestion, and as a palette cleanser between dishes; this is the most common use of pickled ginger - you will often see if served up at sushi restaurants, where you should eat a small piece between each different type of sushi. This is so you experience the full flavour of each fish, without the previous one tainting the flavour.

JAPANESE PICKLED CUCUMBERS

We have a huge range of ready made pickles at SushiSushi, including ginger, cucumber, radish and ume, which are delicious as a simple dish on their own or served with a bowl of rice. They are always handy to keep in the cupboard. If you'd like to try your hand at making your own, here's a simple recipe!

You Will Need

  • 1 Whole Cucumber OR
  • 1 Thumb of Ginger
  • 1/3 Cup Soy Sauce
  • 1/3 Cup Rice Wine Vinegar
  • 2 Tbsp Granulated White Sugar
  • 1/4 Tbsp Sesame Oil

Method

  • If making pickled cucumber, cut in half lengthways and remove the soft, seeded area with a spoon. Now cut into 2 inch strips. You can then cut into smaller rounds if you prefer.
  • If making pickled ginger, remove the skin, then cut into a thin julienne
  • Pour all the ingredients bar the veggies into a bowl and mix together well until all the sugar has dissolved.
  • Place the cucumber or ginger in a ziploc bag, or a jar, pour on the liquor then seal.
  • Refrigerate for about 8 hours, then pour away the liquid. The pickles should keep for about a week in the fridge.

Serve with rice or on top of katsu curry!

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