Cucumber Sesame-Miso Pickles
Translated from Japanese, the language of the video.
低空飛行 キッチン cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A quick Japanese side dish made by marinating thinly sliced cucumbers in a savory-sweet mixture of miso, ground sesame, vinegar, sugar, and ginger. No cooking is required, but the cucumbers need at least 3 hours to marinate and absorb the flavor.
- Time
- 3 hours 10 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 35 g
- 9 g
- 10 g
- 4 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 260 g before cooking, which is about 65 g per serving.
Steps
If the cucumbers have visible thorns, scrape them off carefully using the back of a knife. Slice the cucumbers diagonally into pieces about 5 mm thick.
Place the sliced cucumbers in a resealable plastic bag. Add the mixed miso, ground white sesame seeds, vinegar, sugar, and ginger paste.
Press and massage the sealed or partially sealed bag so the cucumbers are evenly coated with the marinade. Press out as much air as possible, then seal the bag completely.
Refrigerate the bag and marinate the cucumbers for at least 3 hours. Massage or turn the bag occasionally if convenient so the seasoning remains evenly distributed. Serve chilled.
Notes
The recipe is intended to be prepared ahead and served chilled. Keep refrigerated and use a clean utensil when serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 42
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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