Japanese Pickled Cucumbers with Shio Kombu
Looking for a quick and refreshing side dish for summer? This Japanese pickled cucumber with shio kombu is light, savory, and packed with umami. Using just a few ingredients—cucumbers, shio kombu, sesame oil, and sesame seeds—this dish comes together in minutes and chills in the fridge for extra flavor. The salted kombu naturally seasons the cucumbers, eliminating the need for extra salt, making it an easy and healthy choice for everyday meals. Whether you’re serving it as a refreshing side for grilled meats, pairing it with rice bowls, or enjoying it as a light appetizer, this dish is a delicious way to bring a bit of Japanese flavor to your table.
Ingredients
- 3 small cucumbers
- 3 tablespoons shio kombu (adjust to taste)
- 2 tablespoons sesame oil
- 2 tablespoonswhite sesame seeds
Instructions
- Trim off both ends of all the cucumbers.
- Slice the cucumbers into rounds about 0.5 cm thick,and place them into a container.
- Add 2 tablespoons of sesame oil.
- Add 3 tablespoons of shio kombu. If you prefer alighter flavor, use 2 tablespoons.
- Add 2 tablespoons of white sesame seeds.
- Cover the container with plastic wrap first, thenplace the lid on. This makes cleanup easier later.
- Gently shake the container to mix the sesame oil, shiokombu, and sesame seeds evenly.
- Once everything is well mixed, refrigerate for 30minutes to let the cucumbers soak up the flavor.
- Before serving, give the container another shake toredistribute any kombu or oil that may have settled.
- Take out the amount you’d like to serve —and enjoy!
