The crunchy and refreshing Asazuke (Japanese pickled cucumber) is the perfect summer side dish when you need fresh flavors. It's easy to make with just a quick soak in shio kombu!
There are so many types of pickles (tsukemono in Japanese) in Japan, but this recipe is quick and easy. Asazuke means short-time pickling in Japanese, which explains the name of this technique!
When I make my version of Asazuke, one key ingredient is Shio kombu. The crunchy cucumber pairs well with the salty seaweed to give a nice flavor that's not too over-the-top for those new to this dish!
- This recipe is for you if:
- You love Japanese pickles (tsukemono)
- You are looking for asazuke recipe
- You want to try easy pickled cucumber recipe
- You want to try Japanese side dish recipe
Sounds like something you are looking for? I will show you how to make it. If you just want to check the recipe, please jump to the recipe. Let's get started!
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About this recipe
- Japanese quick-pickled (asazuke) recipe
- Only 2 ingredients: cucumber and shio kombu
- Less than 5 mins for preparation
- Easy Japanese side dish
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
Only 2 ingredients :
- Japanese cucumber (or Persian cucumber): Japanese cucumber is slim and crunchy. If you live in the US, Persian cucumber is another alternative.
- Shio kombu: See below
Shio kombu
You might be wondering, What is shio kombu?
The shio kombu is a Japanese seasoning. It's dried kelp that comes in the form of strings and seasoned with salt, sugar, soy sauce which makes for a sweet yet savory taste.
It's popular for home cooking because it's a versatile ingredient that can be used in many dishes like rice, noodles, and stir-fries.
Here are some recipes with shio kombu:
- Pickled napa cabbage
- Daikon skin stir fry
- Takikomi Gohan with Shio kombu(seasoned rice)
- Onigiri rice balls without nori
Where do you buy it? You can find it at Asian grocery stores or Amazon.
🔪Instructions
How to make it is super easy! Let me show you how. You can also watch this video.
- Cucumbers: Cut them into your desired size. (I recommend cutting the pieces a little larger than bite-size to enjoy their crunchy texture better.)
- Put in a plastic bag: Put cucumber and shio kombu in a plastic bag.
- Massage: Hold the edge of the bag and massage with both hands until it changes to brownish all over.
- Pickle: Close the bag, put it in a container, and sit in the fridge for more than 30 minutes.
Open the bag, transfer cucumbers into a container, and that's it! Quick pickled cucumber is ready to eat!
If you are not in a hurry, you can leave it in the fridge overnight, and the taste is soaked in and more delicious. Please try!
Variations
This asazuke can be so creative by adding some more ingredients like below. Feel free to experiment!
Add some seasoning:
- Sesame oil (bring roasted sesame smell)
- Ground garlic (it's so appetizing)
- Chili pepper (if you like spicy food)
Add other crunchy vegetables:
- Carrot
- Daikon radish
- Turnip
- Celery
- Cabbage
Thanks for Stopping By
If you don't have much of an appetite during the hot summer months or just need something light and refreshing to eat, I hope these fresh flavors will make your day a little more enjoyable. Adults and kids are both drawn to this flavor!
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
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Watch How to Make It
📖 Recipe
Cucumber Asazuke (Japanese Pickles)
- Prep Time: 2
- Cook Time: 30
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Pickled
- Cuisine: Japanese
- Diet: Vegan
Description
The crunchy and refreshing Asazuke (Japanese pickled cucumber) is the perfect summer side dish when you need fresh flavors. It's easy to make with just a quick soak in shio kombu!
Ingredients
- 2 Japanese cucumbers (260g)
- 1 tablespoon Shio Kombu (5g)
Instructions
- Cucumbers: Cut them into your desired size.
- Put in a bag: Put cucumbers and shio kombu in a plastic bag.
- Massage: Hold the edge of the bag and massage with both hands until it changes to brownish all over.
- Pickle: Close the bag, put it in a container, and sit in the fridge for more than 30 minutes.
Notes
- Storage: It will last for 3 days in the fridge.
- Substitute: You can substitute shio kombu with 1 teaspoon of dashi powder and 1 teaspoon of sugar.
- Enjoy variations by adding: Sesame oil and soy sauce to add more flavor, or carrot and cucumber to make it more crispy, or red pepper to make it spicy.
- If you are not in a hurry, let it sit overnight to absorb the flavor.
Keywords: Japanese pickled cucumber with shio kombu, quick pickled cucumber
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