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5 from 1 vote

Japanese Spicy Pickled Cucumber (Vegan)

Japanese Spicy Pickled Cucumber is a perfect match with a bowl of Japanese rice. It's very easy to make to the point that you would want to make it over and over!
Prep Time15 minutes
Cook Time0 minutes
Inactive Time30 minutes
Total Time45 minutes
Course: Appetizers & Starters
Cuisine: Japanese
Servings: 4
Author: Plant-Based Matters

Ingredients

  • 8 oz seedless cucumber
  • 3 tbsp soy sauce or tamari
  • 3 tbsp rice vinegar
  • 1 1/2 tbsp cane sugar
  • 1 tbsp ground toasted sesame seeds grinding is optional but highly recommended
  • 1/8 - 1/4 tsp Japanese chili pepper powder or cayenne pepper
  • 1 tbsp toasted sesame oil
US Customary - Metric

Instructions

  • Grind toasted sesame seeds (optional): Use Japanese mortar & pestle (or regular mortar & pestle.) Place toasted sesame seeds and gently grind until the sesame seeds are partially ground. Set it aside.
  • Gently crush the cucumber by pressing it with palms. Cut into chunks (about 3/4-inch.) Set it aside.
  • Meanwhile, prepare the sauce. In a large bowl, combine soy sauce (or tamari), rice vinegar, cane sugar, ground toasted sesame seeds, and Japanese chili pepper powder. Mix well until well combined.
  • Add the cucumber to the bowl and toss them together until well coated with the sauce. Then, add toasted sesame oil and give it a quick toss.
  • Keep in the fridge for at least 30 minutes then serve.

Notes

Choice of Cucumber

  • Any seedless cucumber of your choice would work.
  • Use Japanese cucumber for more authentic taste.
 

Ground Toasted Sesame Seeds

  • Use Japanese mortar and pestle to grind toasted sesame seeds for the best result.
  • Optionally, use toasted sesame seeds without grinding them.
 
Japanese Chili Pepper Powder
  • Japanese chili pepper powder is a ground Takanotsume pepper which has a quite intense heat.
  • It’s also known as “Ichimi Pepper.”
  • Use cayenne pepper as a substitute.
 

How Long to Pickle

  • The dish could be served right away but letting chilled in the fridge for at least 30 minutes or longer would allow cucumber to absorb flavors.

How to Store

  • Store in an airtight container in the fridge. Consume within 1-2 days.
 

How to Serve

  • It’s best to serve with a bowl of Japanese rice
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!