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How to Make 'Rice Thief Pickles' That Will Make You Polish Off Three Servings of Rice and Sake
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1
Wash the cucumbers thoroughly with water.
Ingredients for this step
cucumber
4 pieces
1:36
~1 min
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Steps
Ingredients
1
Wash the cucumbers thoroughly with water.
cucumber 4 pieces
1:36
~1 min
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.)
2:32
~3 min
3
Arrange the accordion-cut cucumbers in a container and add the julienned shiso leaves.
5:13
~1 min
4
Add sliced dried red chili to taste.
6:00
~1 min
5
Add the chicken bone broth powder, soy sauce, water, and olive oil, pressing the cucumbers down slightly to let the sauce soak in.
6:17
~2 min
6
Cover the container and chill in the refrigerator for about 10 minutes to marinate.
7:45
~10 min
7
Take the cucumbers out once, flip them top to bottom, then chill in the refrigerator again for about 5 minutes to finish.
7:56
~5 min
1
Step 1
Wash the cucumbers thoroughly with water.
cucumber
4 pieces
2
Step 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.)
cucumber
4 pieces
3
Step 3
Arrange the accordion-cut cucumbers in a container and add the julienned shiso leaves.
cucumber
4 pieces
shiso leaves
10 leaves
4
Step 4
Add sliced dried red chili to taste.
dried red chili (sliced into rounds)
to taste
5
Step 5
Add the chicken bone broth powder, soy sauce, water, and olive oil, pressing the cucumbers down slightly to let the sauce soak in.
chicken bone broth powder
2 1/2 teaspoons
soy sauce
2 1/2 tablespoons
water
2 1/2 tablespoons
olive oil
2 1/2 tablespoons
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How to Make 'Rice Thief Pickles' That Will Make You Polish Off Three Servings of Rice and Sake — cook along with the video