Japanese Pickled Cucumbers


Japanese Quick Pickled Cucumbers

1 seedless cucumber – split and daintily cut

2 scallions – diced

¼ mug rice vinegar

2 tablespoons soy sauce – low sodium

1 teaspoon sugar

1 teaspoon sesame oil

1 teaspoon sambal oelek bean stew glue – discretionary

back simmered sesame seeds – discretionary trimming


In a medium vessel, whisk together vinegar, soy, sugar, sesame oil and stew glue.

Add cucumbers and scallions to bowl and throw well. Let sit at room temperature for 15 minutes or more before serving.

Trim with dark simmered sesame seeds