Step-by-Step Guide to Prepare Super Quick Homemade Lightly Pickled Shio-Koji Cucumbers

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We hope you got insight from reading it, now let’s go back to lightly pickled shio-koji cucumbers recipe. You can have lightly pickled shio-koji cucumbers using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Lightly Pickled Shio-Koji Cucumbers:

  1. Use 2 of Cucumbers.
  2. Use 2 tbsp of Shio-koji.
  3. Take 1 of Salt.
  4. Use 1 of Bonito flakes.

Instructions to make Lightly Pickled Shio-Koji Cucumbers:

  1. Wash the cucumbers and sprinkle with salt. Roll the cucumbers around on the cutting board. Quickly rinse them with water and slice off the skin in 3 vertical lines. Cut into 5 mm thick diagonal slices..
  2. Put the cucumbers and shio-koji in a plastic bag and rub together. Place in the refrigerator. After 2 hours, they're ready to be served..
  3. Soft & Juicy Shio-Koji Steamed Chicken..
  4. Tosa-Style Simmered Green Peppers.

I prefer these cucumber pickles as paper thin slices and for that job I rely on my handheld mandoline to keep. This recipe was adapted from Kojiya Honten, an artisan koji maker in Japan. You can use any other vegetable that is commonly used for tsukemono Remove the cucumbers from the bag and squeeze lightly. It isn't necessary to rinse off the salt koji. Pickling boiled eggs with Shio Koji is one of the easiest recipes.

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