I love making Japanese pickles – unlike western pickles, these aren’t preserved vegetables, but are soaked in a preservative liquid for a couple of hours, or overnight. This recipe produces a spicy delicious pickle that goes really well with rice and gyozas.
Recipe for hot soy sauce cucumber
1/4 tsp salt
1 tsp mirin
2 tbsp soy sauce
1 tsp English mustard
Halve the cucumber and scoop out the seeds. Cut the cucumber into half moon chunks, salt and leave to stand for 20 minutes in a covered bowl.
Take a plastic bag and add the remaining ingredients, mixing well so that the mustard is dissolved. Add the cucumber and mix well, then refrigerate until needed – leaving for at least 10 minutes. Drain well before adding to a bento – best used the same day or the day after.
This recipe originally appeared in 501 Bento Box Lunches, published by Graffito Books.