Asazuke (Japanese Quick Pickled Cucumber)
Crisp cucumber lightly pickled with salt, ginger and rice vinegar in 20 minutes. A cooling side for rice bowls, noodles and grilled fish.
- Time10 min plus 20 min pickling
- LevelEasy
- Costabout £0.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 85kcal
- 14.1gcarbs
- 4.7gof which sugars
- 1.8gfat
- 0.5gsaturates
- 4.4gprotein
- 4gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Trim the cucumbers and slice them into thin rounds, about 3 mm. Put them in a bowl.
- 2
Sprinkle with the salt and toss well with your hands, squeezing gently. Leave for 10 minutes, until the cucumber looks wet and slightly softened.
10 min - 3
Squeeze the cucumber lightly over the bowl to remove the liquid, then pour the liquid away and put the cucumber back.
- 4
Add the vinegar, ginger and chilli and mix. Press down with a small plate and leave for 10 to 20 minutes at room temperature.
10 min - 5
Stir in the sesame oil and sprinkle with the sesame seeds. Taste and add a little more vinegar if you want it sharper.
- 6
Serve straight away, or keep covered in the fridge and eat within 2 days, before it goes soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
