No.98 [HARUYO RECIPE] Kyuri no tsukudani (Pickled cucumber)

01 – Thinly slice the cucumber and add the salt.

02 – Mix 01 together well, then place a weight on
top and leave to stand for about 10 minutes.
03 – Drain off all remaining liquid.
04 – Cut the ginger into matchsticks.
05 – In a saucepan, boil the sugar, vinegar, soy sauce, mirin and ginger.
06 – Add 03 to 05 and simmer on a medium heat.
07 – Once the liquid has reduced, remove from the heat and add the shio-kombu and katsuobushi according to taste.
08 – Leave to cool, then serve.

The tsukudani can be served with plain steamed rice. To enhance the flavour, you can add some sansho (Japanese pepper) or togarashi (red chilli pepper).