Cucumber Misozuke (Japanese Miso Pickles)
Cucumber Misozuke is a traditional Japanese pickle that lets you enjoy the umami-rich flavor of cucumbers pickled in miso, with a crisp yet slightly tender texture. It is a common side dish in Japanese households, served not only with rice but also as a savory accompaniment to alcoholic drinks or as a refreshing palate cleanser.
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Servings: 4
Ingredients
- 10.6 oz Japanese or Persian cucumbers
- 3 Tbsp miso (use miso with at least 10% salt content; avoid sweet varieties such as white miso)
- 1 Tbsp mirin
- ½ Tbsp sugar
Instructions
- Trim both ends of the cucumbers and cut them diagonally into slices about ¼ inch (6-7 mm) thick.
- Place the cucumbers in a zip-top bag and add miso, mirin, and sugar, then toss to coat evenly. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator overnight (8-10 hours) or longer to allow the flavors to infuse.
- Before serving, wipe off or lightly rinse off the miso, then enjoy.
Notes
- You can store it in the refrigerator for up to 3 days. For the best flavor, it is recommended to keep the cucumbers in the zip-top bag until serving. If you let the cucumbers sit for a long time after wiping off or lightly rinsing off the miso, the umami flavor on the surface will become less noticeable.
Nutrition
Calories: 48.3kcal Carbohydrates: 8.75g Protein: 2.12g Fat: 0.89g Saturated Fat: 0.15g Polyunsaturated Fat: 0.39g Monounsaturated Fat: 0.15g Sodium: 516.93mg Potassium: 133.69mg Fiber: 1.15g Sugar: 4.47g Vitamin A: 14.25IU Vitamin C: 2.25mg Calcium: 18.64mg Iron: 0.51mg
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