Go Back


Quick Pickle-Japanese Cucumber
Course Side Dish
Cuisine Japanese
Keyword pickle, Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Koshiki


  • 3 Japanese cucumber or 2 English cucumber
  • 1/2 teaspoon salt
  • 1 cup dashi chilled
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1-2 tablespoon light soy sauce usukuchi shoyu
  • 1/2 teaspoon salt
  • 1 tablespoon natural sesame seeds toasted
  • 1 teaspoon shichimi pepper Japanese spices


  • In a small saucepan, heat rice wine vinegar, sugar and ½ teaspoon of salt. When sugar is dissolved, turn the heat off and set it aside to cool.
  • Cut cucumbers lengthwise and remove seeds. Slice them crosswise very thin then put them in a medium bowl. Springle cucumber with ½ teaspoon of salt and set it aside for about 5-10 minutes.
  • When vinegar mixture is cold, mix it with dash and light soy sauce.
  • Squeeze salted cucumber to remove any excess water then add it to the vinegar mixture. Sprinkle cucumber with sesame and shichimi and put it in refrigerator to chill and pickle at least 30 minutes to an hour before serving.