Japanese Cripy Pickles
Ingredients
- 1 English Cucumber sliced in half lengthwise, and then into ½ inch pieces
- ½ tsp kosher salt
- 3 Tbsp soy sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp sugar
- 1 tsp sesame oil
- 1-1 ½ inch section of ginger peeled, sliced thin and then sliced thin again into slivers.
- Sesame Seeds to taste
- Red pepper flakes to taste
Instructions
- Slice up your cucumber and add them to a small bowl.
- Add the salt and toss through; let sit for at least 15 minutes.
- Squeeze the pieces firmly with paper towels to remove all of the excess moisture.
- In a small sauce pan bring the soy sauce, vinegar and sugar to a simmer.
- Remove from the heat and stir in the sesame oil, ginger, sesame seeds and red pepper flakes.
- Put the cucumber pieces and the marinade into a glass bowl and cover with plastic wrap directly on the cucumbers.
- Refrigerate for at least 30-60 minutes before serving.