Cucumber & Green Shiso Leaf Asazuke きゅうりと青紫蘇の浅漬け
Cucumber & Green Shiso Leaf Asazuke きゅうりと青紫蘇の浅漬け
Green shiso leaves add a fresh, unique aroma to this asazuke, making it a perfect summer dish. Many people grow shiso in their gardens, but it’s also fairly easy to find at markets.
Servings
Prep time
Cook time
Recipe
Ingredients
- As many thin cucumbers as you like
- Salt (2% of cucumber weight)
- Green shiso leaves (1 leaf per cucumber used)
- Pinch toasted sesame seeds
Method
- Diagonally slice the cucumbers into 1cm rounds.
- Weigh the cucumber pieces to calculate the amount of salt required in the next step.
- Combine the cucumbers and salt in a bowl, then use your fingers to gently massage the cucumbers for 1–2 mins. Set aside for 10 mins until the cucumber slices release their liquid.
- Finely slice the green shiso leaves into 1–2mm strips. If the leaves are large, cut them in half before slicing.
- Drain the excess liquid off the cucumbers, then add the shiso leaves to the bowl and mix thoroughly.
- Place a plate on top as a weight and allow the pickles to rest in the refrigerator for 30 mins before serving.
- Serve the pickles with hineri goma toasted sesame seeds. Hineri goma means to pinch the sesame seeds between your thumb and fingers as you sprinkle them, which releases their wonderful aroma.
- Store in a clean container in the refrigerator for up to 2 days.
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