35 have already made this dish!
The preparation:
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Wash the small snack cucumbers and cut them into bite-sized pieces.
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Cut the optional chili pepper into fine and thin pieces. In this step, you can also add konbu, ginger or pepper! .
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Mix the cucumber with the chili and add the salt. Stir everything well and set aside for at least 30 minutes. I recommend soaking this dish for 2 hours. A classic zipper bag is perfect for storage. Then the asazuke preparation would already be done. Now put the bag in the refrigerator and weigh it down with a plate so that the whole thing is pressed flat. Let it stand.
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Now let's make our own dressing to make it an even tastier salad. .
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So now mix the dressing and after the resting time mix the dressing with the cucumber; simply pour into the zipper bag and mix
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Done! Serve this refreshing side dish with any dish.
Table of contents:
Summary
Asaduke Gurkensalat, or Asazuke (漬け), is a classic Japanese cucumber salad prepared by lightly pickling cucumbers for a short period, typically up to four hours with just a touch of salt. This simple and refreshing side dish is popular in Japan for its quick preparation, affordability, and delicious flavor. The Asazuke method allows for the inclusion of various spices such as ginger, Japanese pepper, seaweed, or chilies to customize the taste, with the option to add soy sauce for an extra kick. Perfect for entertaining, this dish can be made a few hours in advance, freeing up time for hosts, and it can also be varied by using other vegetables like napa cabbage, carrots, or radishes, ensuring they are pickled separately to maintain distinct flavors. The recipe is inspired by "Meine japanische Küche" by Stevan Paul.Asaduke, or Japanese Asazuke (漬け) cucumber salad, is a Japanese classic where the cucumber is pickled for only a short time. Asazuke, like Ohitashi, is a preparation method where vegetables are pickled for a maximum of a few hours. In Asazuke, the vegetables are simply preserved with a bit of salt! Here's an important note: the longer you store it (up to 4 hours), the less salty it becomes!
These refreshing side dishes are also very commonly served in Japan because they are easy and quick to prepare, inexpensive, and taste great.
If you want to prepare a vegetable using the Asazuke method, you can individually modify the flavor with various spices such as ginger, Japanese pepper, seaweed, or even chilies. For example, you can adjust the spiciness to your liking by adding more or fewer chilies, and kombu adds a very light umami flavor. Likewise, you can continue experimenting with the ingredients and optionally add soy sauce. It's all up to you.
This side dish is ideal for when you invite a few guests over for a meal, as you can prepare it 2 to 3 hours before the party starts and then have more time for other things. Additionally, vary it with other types of vegetables prepared in the Asazuke style by pickling, for example, Chinese cabbage, carrots, or daikon; but not in the same container, otherwise all the flavors will mix.
I took this recipe from the book "Meine japanische Küche" by Stevan Paul. You can find the review of this book here.
Comments
Hallo Ihr beiden,
auch dieses Rezept mach ich dank Euch schon regelmäßig, da ich vor einiger Zeit nach neuen Rezepten für ein Gurkensalat war. Bisher kannte ich nur die Standart Version der Deutschen Küsche und war Fazieniert das ein Gurkensalat auch Scharf und Süß sein kann. Und als Fan von Scharfen und süßen Speisen, ist dieses Rezept perfekt und ist nicht nur als Beilage sonder auch für den kleinen Hunger super.
Viele Grüße
Marcel
Hallo Marcel, toll freut uns sehr, ja viele Varianten sind immer gut, sonst wird es öde. Danke für dein Kommentar. MfG Ryusei von RyuKoch
Hallo,
eine kurze Anmerkung zu dem Rezept. Ihr gebt an, es sei Vegan. Durch die Zugabe von Honig ist es das aber nicht mehr, da Honig ein tierisches Produkt ist. ;)
Ansonsten hat uns das Rezept aber sehr gut gefallen.
Hallo Juria, vielen Dank für deine Anmerkung ich werde dies verbessern. Liebe Grüße Ryusei