Kiyuri Namasu (Pickled Cucumbers)
Submitted by c2
Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
30 minKiyuri namasu is the cool, refreshing pickle you find at Japanese restaurants.
Thin cucumber slices get salted to draw out moisture, then dressed in a sweet-tangy rice vinegar mixture.
A touch of fresh ginger adds subtle warmth without overwhelming the clean cucumber flavor.
Chef Tips
- Salt cucumbers and squeeze well; excess water dilutes the dressing
- Use seedless English cucumbers or Japanese cucumbers for best results
- Make ahead; the flavor improves as it marinates in the fridge
- Serve chilled as a palate cleanser alongside rich dishes
Ingredients
Directions
Peel cucumbers and split in half lengthwise.
Cut cucumbers into thin slices and sprinkle lightly with salt.
Let stand for 15 minutes.
Squeeze out excess water.
Mix together the rest of the ingredients and add to the cucumbers.
Mix well and chill.
May be prepared ahead.
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