How to Make 'Rice Thief Pickles' That Will Make You Polish Off Three Servings of Rice and Sake

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How to Make 'Rice Thief Pickles' That Will Make You Polish Off Three Servings of Rice and Sake

Side · Appetizer · Washoku25 min(Prep 10 min + Cook 15 min) · 80 kcal per serving · 4 servings · Easy

These exquisite cucumber pickles are made by scoring cucumbers in an accordion cut and quickly marinating them in chicken bone broth stock, soy sauce, olive oil, and shiso leaves. In about 15 minutes the flavor soaks in fully, making them perfect with rice or as a side for sake.

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料理研究家リュウジのバズレシピ57 recipes · 760 cooked

Instructions

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  1. Wash the cucumbers thoroughly with water.Uses: cucumber~1 minWatch the video from 1:36
  2. Make fine diagonal cuts into the cucumbers, then flip them over and make cuts straight across on the other side to create an accordion shape. (Placing chopsticks on both sides lets you cut without slicing all the way through.)Uses: cucumber~3 minWatch the video from 2:32
  3. Arrange the accordion-cut cucumbers in a container and add the julienned shiso leaves.Uses: cucumber, shiso leaves~1 minWatch the video from 5:13
  4. Add sliced dried red chili to taste.Uses: dried red chili (sliced into rounds)~1 minWatch the video from 6:00
  5. Add the chicken bone broth powder, soy sauce, water, and olive oil, pressing the cucumbers down slightly to let the sauce soak in.Uses: chicken bone broth powder, soy sauce, water, olive oil~2 minWatch the video from 6:17
  6. Cover the container and chill in the refrigerator for about 10 minutes to marinate.~10 minWatch the video from 7:45
  7. Take the cucumbers out once, flip them top to bottom, then chill in the refrigerator again for about 5 minutes to finish.~5 minWatch the video from 7:56

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