This spicy Japanese pickled cucumber recipe is my go-to for a refreshing yet flavorful side dish that packs a punch with its perfect blend of tangy, sweet, and spicy notes. Plus, it’s super easy to whip up and adds a gourmet touch to any meal with its crisp cucumbers and vibrant dressing.
I adore the vibrant and powerful taste of my Spicy Japanese Pickled Cucumbers. With the delicious crunch of Japanese cucumbers and the spot-on sweet-sour of rice vinegar and soy sauce, these pickles might as well be called “eat-this-now” pickles.
A tiny bit of sesame oil and sprinkle of sesame seeds really set off the taste.
Ingredients
Japanese Cucumbers:
Few calories, mostly water, a thirst-quenching, crunchy food—does it get any better than this?
Rice Vinegar:
Imparts a sharp flavor, helps with digestion, and boosts flavor.
Soy Sauce:
High in umami, it delivers an intensity that brings a depth and flavor complexity that is really hard to match.
Sesame Oil:
Contributes a nutty fragrance, abundant in healthful lipids, enhances taste.
Red Pepper Flakes:
Delivers warmth, supercharges metabolism, provides a zesty bite.
Garlic:
Aroma is enhanced, inflammation is reduced, and depth is added.
Green Onions:
Delivers tepid piercing, vitamin fulsome; birthday Catholicism.
Ingredient Quantities
- 4 small Japanese cucumbers
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1 tablespoon mirin
- 1 tablespoon sliced green onions
Instructions
1. Start by cleaning the Japanese cucumbers very well. Dry them with a clean cloth, and cut them into thin rounds about 1/4 inch thick.
2. In a large bowl, toss the cucumber slices with 1 tablespoon of salt. Allow them to rest for 20 minutes, during which time excess moisture will be drawn out, then rinse them well in cold water and pat them dry.
3. In another bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and mirin, and mix together thoroughly until the sugar has completely dissolved.
4. The vinegar mixture combines well with the added minced garlic and red pepper flakes.
5. Ensure that the cucumbers are evenly coated with the dressing by pouring it over them. Mix well so that the cucumbers can soak up the flavors of the dressing.
6. Allow the cucumbers to sit in the dressing for a minimum of 30 minutes in the refrigerator, so they have time to take in the taste.
7. Toast the sesame seeds in a dry skillet over medium heat until they turn golden and fragrant. Cool before using.
8. Take the cucumbers from the fridge and stir them well so that the dressing can do its work uniformly.
9. Place the serving dish with the pickled cucumbers in front of your guests. Shower the toasted sesame seeds over the top of the dish.
10. Before serving, slice green onions and use them to garnish your spicy Japanese pickled cucumbers, and then enjoy!
Equipment Needed
1. Cutting board
2. Sharp knife
3. Clean cloth or paper towels
4. Large bowl
5. Medium bowl
6. Measuring spoons
7. Mixing spoon
8. Skillet
9. Serving dish
FAQ
- Can I use regular cucumbers instead of Japanese cucumbers?You can use ordinary cucumbers, but Japanese cucumbers are preferred for their thin skin and crisp texture. If you use regular cucumbers, select small, firm ones and consider peeling some of the skin.
- How long do the pickled cucumbers need to marinate?For the flavors to permeate, the cucumbers should spend an hour in the refrigerator at a minimum. The more time they have to chill, the more potent the flavor will be. If the cucumbers aren’t served right after they’re done marinating, they can be kept in the refrigerator for a day or two and still taste fresh.
- Is there a substitute for mirin?If you lack mirin, you can use a mixture of sake and a wee bit of sugar, or you can just ramp up the rice vinegar and sugar a touch to taste.
- How spicy will these cucumbers be?The degree of spiciness hinges on how many red pepper flakes you use. A modest amount, like 1/2 teaspoon, gives the dish a satisfactory zing, but if you want your food to really shout with spicy flavor, don’t be shy about using more.
- Can I use other types of vinegar?For the best flavor balance in this recipe, use rice vinegar. You can also use apple cider vinegar or white wine vinegar as substitutes, but know that they will change the flavor profile.
- Do I need to toast the sesame seeds?Enhancing the flavor and adding a nutty aroma to the dish come from toasting the sesame seeds. To toast, just heat them in a dry skillet over medium heat until golden brown.
Substitutions and Variations
Cucumbers, Japanese: Substitute with Persian cucumbers or English cucumbers for similar texture and taste.
Soy sauce: Tamari can be used as an alternative that is free of gluten.
Sugar: Replace it with honey or agave nectar, both of which are natural sweeteners.
Use olive oil to achieve a different flavor profile, or opt for peanut oil if you want a nutty taste.
Mirin: For a similar flavor and sweetness, mix together sake and sugar in the same proportions as mirin.
Pro Tips
1. Slice Uniformly: To ensure even pickling and a consistent texture, try using a mandoline to slice the cucumbers uniformly. This helps the flavors penetrate evenly.
2. Enhance Flavor Absorption: After salting the cucumbers and rinsing them, gently press them between paper towels or a clean kitchen cloth to remove any remaining excess moisture before adding the dressing. This step will help the cucumbers absorb the flavors better.
3. Customize Heat Level: Adjust the red pepper flakes to taste. If you prefer a milder dish, start with a smaller amount and add more gradually. For a spicier kick, consider incorporating a dash of chili oil or fresh chili slices.
4. Marination Time: While 30 minutes is a good starting point for chilling the cucumbers in the dressing, leaving them for a couple of hours or overnight will develop a deeper flavor, enhancing the pickling effect.
5. Sesame Seed Boost: For an even more robust nutty flavor, crush some of the toasted sesame seeds slightly before sprinkling them over the cucumbers. This will release more of their aroma and flavor into the dish.
Spicy Japanese Pickled Cucumbers Recipe
My favorite Spicy Japanese Pickled Cucumbers Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife
3. Clean cloth or paper towels
4. Large bowl
5. Medium bowl
6. Measuring spoons
7. Mixing spoon
8. Skillet
9. Serving dish
Ingredients:
- 4 small Japanese cucumbers
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1 tablespoon mirin
- 1 tablespoon sliced green onions
Instructions:
1. Start by cleaning the Japanese cucumbers very well. Dry them with a clean cloth, and cut them into thin rounds about 1/4 inch thick.
2. In a large bowl, toss the cucumber slices with 1 tablespoon of salt. Allow them to rest for 20 minutes, during which time excess moisture will be drawn out, then rinse them well in cold water and pat them dry.
3. In another bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and mirin, and mix together thoroughly until the sugar has completely dissolved.
4. The vinegar mixture combines well with the added minced garlic and red pepper flakes.
5. Ensure that the cucumbers are evenly coated with the dressing by pouring it over them. Mix well so that the cucumbers can soak up the flavors of the dressing.
6. Allow the cucumbers to sit in the dressing for a minimum of 30 minutes in the refrigerator, so they have time to take in the taste.
7. Toast the sesame seeds in a dry skillet over medium heat until they turn golden and fragrant. Cool before using.
8. Take the cucumbers from the fridge and stir them well so that the dressing can do its work uniformly.
9. Place the serving dish with the pickled cucumbers in front of your guests. Shower the toasted sesame seeds over the top of the dish.
10. Before serving, slice green onions and use them to garnish your spicy Japanese pickled cucumbers, and then enjoy!
