Japanese Soy-Marinated Cucumbers
Marinating time not included.
Ingredients
3 Lebanese cucumbers
1 tsp Sesame oil
1 tbsp Toasted sesame seeds
Marinade
3 tbsp Soy sauce
1-2 tbsp Rice vinegar
2 tbsp Water
1 tsp Honey
Ichimi togarashi, chilli powder or cayenne pepper (optional)
Instructions
- 1
Cut off the stem end of each cucumber. If you like, rub the cut end against the cucumber in a circular motion until a little white foam appears, then rinse it away. This traditional Japanese preparation is sometimes used to help reduce bitterness. The white foam is sap released from the cut surface. This step is optional, as Lebanese cucumbers are usually mild.
- 2
Cut the cucumbers into any bite-sized shape you like. For this recipe, I cut some lengthways into quarters, then cut them crossways into thirds, and sliced the rest into rounds. Using two different cuts adds variety in shape and texture.
- 3
Combine the soy sauce, water, rice vinegar, honey and chilli, if using, in a small saucepan. Stir over medium heat until the honey dissolves. Bring the marinade to the boil, then turn off the heat.
- 4
Place the cucumbers in a heatproof container. Add the toasted sesame seeds and sesame oil, then immediately pour the hot marinade over the cucumbers. Toss well to coat evenly.
- 5
Once cooled, you can leave the cucumbers in the container or transfer them to a resealable bag. If using a bag, press out as much air as possible before sealing. This helps the cucumbers stay evenly coated using less marinade.
- 6
Refrigerate for at least 1 hour, or overnight for a deeper flavour. Transfer the cucumbers to a serving dish and serve chilled.
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What I used for this recipe
Tomoka's Note
The Carwari sesame seeds I used are lightly roasted, but you can toast them a little more before using to bring out their flavour. Because my children were eating this too, I left the chilli out of the marinade and sprinkled chilli powder over the adult servings at the end. Adjust the rice vinegar to suit your taste. Use 2 tablespoons if you prefer a tangier flavour. Add up to 2 teaspoons of honey if you prefer a slightly sweeter marinade.
Serve It With
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FAQ
How long do Japanese soy-marinated cucumbers keep?
Keep them in a clean, sealed container or zip-lock bag in the fridge and enjoy them within about 3 days. The cucumbers will continue to soften as they sit, so they are at their best while they still have a little crunch.
Can I make them ahead of time?
Yes. They need at least 1 hour in the fridge, but leaving them overnight gives the cucumbers a deeper flavour. This makes them an easy side dish to prepare the day before.
Can I use a different type of cucumber?
Yes. Lebanese cucumbers are crisp and have relatively few seeds, but other cucumbers can also be used. If you use a large cucumber with watery seeds, scoop out some of the centre before cutting it.
Why pour hot marinade over the cucumbers?
The hot marinade helps the cucumbers absorb the soy and vinegar flavour more quickly and softens them slightly. If you prefer a firmer, crunchier texture, let the marinade cool first and allow a little more time for marinating.