Instant Tsukemono

Having mentioned the subject of Tsukemono before, I wanted to show a quick and easy recipe you can do at home. This probably isn’t Tsukemono proper, but my wife and her friends make it often to accompany other dishes. The recipe calls for a few simple ingredients:

  • A cucumber cut lengthwise in half, then chopped into thin slices.
  • Some kind of ziploc bag, or plastic sandwich bag
  • Salt

Basically, all you have to do is mix the sliced cucumber and salt in the bag, then close the bag. It will look like so:

Instant Tsukemono

Now gently massage and mix the bag, so the I gradients blend. Just do this for about a minute and taste. If too salty, add a tiny bit of water. If not salty enough, add salt.

Once done you can serve it in a small dish, or save it in the refrigerator for a day or two. Do not use soy sauce or vinegar, no matter how good an idea it might seem. Believe me, I learned the hard way.

Anyway, try it out and let me know what you think!

P.S. Blog schedule is all messed up right now due to work demands and outside activities. Apologies for any confusion and for not replying to comments recently. :-p

About Doug

A Buddhist, father and Japanophile / Koreaphile.
This entry was posted in Cooking, Japan. Bookmark the permalink.

2 Responses to Instant Tsukemono

  1. Mommy says:

    I don’t add water at all. :)

  2. Doug says:

    Doh! I’ll fix that.

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