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We hope you got insight from reading it, now let’s go back to lightly pickled shio-koji cucumbers recipe. To cook lightly pickled shio-koji cucumbers you need 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Lightly Pickled Shio-Koji Cucumbers:
- Prepare 2 Cucumbers
- Use 2 tbsp Shio-koji
- Get 1 Salt
- Use 1 Bonito flakes
Instructions to make Lightly Pickled Shio-Koji Cucumbers:
- 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.
- 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.
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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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