2000s Recipes + Menus

Cucumbers with Wasabi and Rice Vinegar

Serves6
  • Active time:15 min
  • Start to finish:30 min
May 2008
The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.
  • 1 lb Japanese or Kirby cucumbers (about 5)
  • 1/2 teaspoon wasabi powder
  • 1/2 teaspoon water
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • 1/4 teaspoon soy sauce
  • Equipment:

    an adjustable-blade slicer
  • Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
  • Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
Cooks’ note: Cucumbers can be made 1 day ahead and chilled, covered.
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