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KYUIRI-NO-Q CHAN

The best Japanese cucumber pickles
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Prep Time 1 hour
Cook Time 10 minutes
Servings: 6 serving
Course: all
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 2 cucumbers ( about 150g)
  • 20 g ginger
  • 1 red chili
  • 50 ml Mirin
  • 70 ml Soy sauce
  • 25 ml rice vinegar

Equipment

  • 1 pot

Method
 

  1. Boil cucumbers for five minutes.
    Take them out and let them cool.
  2. Shred the fresh ginger.
  3. Cut the cucumber into 8 mm in thickness (1/3 of an inch.)
  4. Pour the seasonings into a pot and bring it to a boil.
  5. Add prepared cucumber and let it boil again. When it reaches a boil stop cooking and let it cool