Kyūri no Kyūchan is the name of a product introduced by Tokai Pickling Co., Ltd. in 1962. The popularity it has maintained ever since has resulted in any cucumber pickle that is prepared with soy sauce and has a sweet and salty flavor as “Kyūri no Kyūchan.”
Cucumber (きゅうり / Kyūri)……２
Salt (塩/ Shio)……1/2tsp
Ginger (しょうが / Shōga)……10g
Red pepper (赤唐辛子 / Aka-tōhgarashi)……１
Soy sauce (しょうゆ / Shōyu)……3tbsp
Sugar (砂糖 / Satōh)……2tbsp
Vinegar (酢/ Su)……2tsp
[How to Make]
① Cut the cucumber into rounds 1㎝ wide. Salt and set them aside for 30 minutes and then drain off the excess water. Julienne the ginger. Cut the red pepper into rings and remove the seeds.
② Add the ginger, red pepper, soy sauce, sugar, and vinegar to a pot. Bring the pot to a boil, add the cucumber rounds, bring to a boil again and then turn off the heat. Let the pot sit for 30 minutes.
③ Remove the cucumbers, bring the pot to a boil again, return the cucumbers to the pot and turn off the heat. Let the pot sit for 30 minutes to let the cucumbers take on the other flavors.
Recipe Developed by: Machiko Tateno
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