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Kyu-chan Pickled Cucumber


Kyu-chan Pickled Cucumber

■ 4-5 cucumbers
■ Salt (for salt fir) Appropriate amount     
■ Hasamezu Koiro 100㏄
■ Sake 100cc
■ 3 tablespoons of sugar
■Hasamezu Vinegar 50cc
■ Appropriate amount of ginger
■ Hawk's claw appropriate amount

[How to make]
① Remove the calyx from the cucumber, cut into 1 to 2 cm slices, and salt.
② Leave it for about 30 minutes, squeeze the cucumber firmly and drain it.
③ Put Hasamezu Koiro, sake, sugar and Marucho vinegar in a pot and bring to a boil.
④ Add the drained cucumber and boil for a while.
⑤ Take out the cucumber and put it in the container.
⑥ Put ginger and chili pepper in the broth and boil for another 3 minutes to remove excess water.
⑦ When the heat is removed, pour it into a container containing cucumbers and store it in the refrigerator.

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