Marinated in a simple pickling agent, these Quick Japanese Pickled Cucumbers (Asazuke) are a refreshing side or appetizer to serve with your meal!
The Japanese usually serve several kinds of the pickled dish along with white rice. Although Japanese restaurants or supermarkets here in the US don’t offer many varieties, there is a ton of selection in Japan. In fact, we have specialty stores that just sell various types of pickles!
Today I am sharing a very simple Quick Japanese Pickled Cucumber (Asazuke) recipe that you can enjoy at home. It’s a refreshing side dish, or we call it Hashi Yasume which literally means “chopsticks break.”
This dish usually contrasts in flavor, texture, and temperature to the main dish and we eat Hashi Yasume between rice and main dish, and between rice and other side dishes, alternatively. Hope you enjoy this homemade side dish.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Marinated in simple pickling agent, this quick and easy Japanese Pickled Cucumbers are a refreshing side or appetizer to serve with your meal!
- 1 English cucumber
- pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- ½ tsp toasted white sesame seeds (to garnish)
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil (roasted)
- ½ tsp la-yu (Japanese chili oil) (more for spicier)
- ½ tsp sugar
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Combine all the ingredients for Seasonings in a small bowl.
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Alternately peel a ½-inch-side strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber in the Japanese cutting technique called Rangiri. Sprinkle salt over the cucumbers and rub them. After 5 minutes, squeeze water out. This step is important so the moisture in the cucumber does not come out during pickling.
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In a Ziploc bag, add the seasonings and cucumbers and rub from outside the bag. Keep in the fridge for 2 hours.
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Serve and sprinkle some sesame seeds. Enjoy it within 1-2 days. To avoid the cucumbers being salty, you can discard the pickling liquid after 1-2 hours or when they are pickled to your liking.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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I love your blog. Growing up my best friend was and is Japanese American. Her mom is an amazing cook. I love to cook, but I hate bothering my friend for recipes because we are all busy with our children. Plus most of her recipes she just knows from watching her mom cook. Now I don’t have to bother her. Also, meeting a lot of her Japanese family I’m sure your English is much better than you think. I know this is an old post so I hope you still don’t feel that way.
Will the cucumbers give off a lot of liquid? I find when I make a cucumber salad that it gets so watery.
Thanks.
Leigh
Leigh, thank you so much for your kind words! I’m really happy to hear that you think my blog is useful. THANK YOU! I think after blogging (reading and writing more), my English might be improved slightly… or that’s what my husband said when he edits my English these days. Sometimes I spend hours staring at the same paragraph… but I guess this happens even when I write in Japanese. =D
I’m not sure where you are, but I think American cucumbers have more watery, so I always use Japanese cucumbers or English or Persian cucumbers. You can sprinkle very tiny bit of salt over and rub, and leave it out for a few minutes. Then squeeze the water out (don’t need to wash it because you only use a tiny bit of salt). This method works for salad as well. 🙂
I love Japanese pickles and finally bought a Japanese pickle press. This makes the crispiest pickles and they are very inexpensive. I remove the seed core and slice the cucumber very thin, salt between layers and wait about an hour, drain and rinse with fresh water. I put them in a jar with water to cover and a little salt and vinegar. I also use the press for pressing tofu and eggplant. These pickles are a great snack for those watching their weight. Thanks for the recipe.
You’re welcome! Thank you so much for your feedback! 🙂
Hi Nami,
I know that this is an old post but I had a craving for Japanese pickles and immediately went your blog to find a recipe. I made these the other night and they were great! Looking forward to trying your other pickle recipes.
By the way, I’m only 5’2″ so I know what you mean about being short. And my dad owns a Sienna, which I have driven a few times, and I agree about it being a bus for someone our height =)
Your English is excellent, Nami, and I think it’s so awesome that you challenge yourself to this blog even when you’re not that comfortable with your writing sometimes.
Hi Janice! It is old! 😀 Thank you for trying this recipe and I’m glad you liked it. 🙂 I wish I am taller… I’m always the shortest! Actually I don’t drive a minivan anymore (thank goodness), and I’m NOT going back to a minivan! LOL. Thanks for your compliment about my English. I always wish I can express better in English… I take really long time to write a post and you don’t want to know how long. 😉
Hi Nami, May I know how long can I keep the pickled cucumber in fridge? I wish to keep more healthy food in my fridge and consume when I have urge to eat.
Hi Tiffany! It gets saltier so I’d recommend to finish it soon (and make often). 🙂 Try not to soak too long as it can be salty, and keeping the cucumber for a longer time, the water from the cucumber starts to come out. So eat crunchy and refreshing cucumber. 🙂
I have just tasted the soy-garlic-shiso sauce after a day in the frig and it’s wonderful! So simple but so delicious and versatile!
Hi Karen! I’m so happy you liked it! It’s one of my favorite flavored soy sauce. 😀
This is one of my go-to side dishes when I’m cooking Japanese. It’s easy and very flavorful. Thank you!
Hi Femcke! Wonderful! Thank you for your kind words!
Thank you so much for this recipe, for so long I would buy those pre-mix packets of salt to add to my cucumber and normally bulk buy them when I visit Japan. I feel silly now for not bothering to make it from scratch when this was so easy, but also super happy that I can make this which tastes even better. Thank you! 🙂
Hi Laura! Thank you so much for your kind feedback! I’m so glad you enjoyed this recipe! 🙂
Love the recipes on your website. Wanted to know however, how long will this store in the fridge?
Hi Chuck! Enjoy it within 1-2 days. To avoid the cucumbers being salty, you can discard the pickling liquid after 1-2 hours or when they are pickled to your liking.
Great recipe! Thank you so much!
I marinated with chili peppers. I love it spicy.
Thank you Gali! Glad to hear you enjoyed it!