I found a book Izakaya: Japanese Bar food. A few weeks ago I made some pickled cucumbers for my Japanese bar meal. Because it was a last minute decision, I did not have the hours necessary to marinate the cucumbers and carrots. For my ramen meal, I took the time to make the bar style pickles more like the book’s recipe.
Karl’s Japanese Bar Style Pickles
2 Tbs. unseasoned rice vinegar
1 Tbs. sugar
1 tsp. Japanese soy sauce
½ inch fresh ginger, smashed
3 Japanese cucumbers
2 small heirloom carrots, preferably two different colors
½ tsp. sesame seeds (optional)
1. Put the vinegar, sugar, soy sauce and ginger in a sealable quart plastic bag.
Tip: Seal and shake to dissolve the sugar.
Note: The original recipe called for mincing the ginger. I decided that I wanted the ginger flavor, but not the tiny bits of ginger scattered over my pickles. Large pieces of crushed ginger are easy to separate out before serving the pickles.
2. Slice the cucumbers into ⅛ inch thick slices.
Tip: A mandoline is very useful for making even, thin slices.
3. Slice the carrots into ⅛ inch thick coins.
4. Put the cucumber and carrots into the bag and press the air out.
5. Seal the bag and refrigerate for at least four hours.
Tip: Flip the bag occasionally to ensure all of the vegetables are in contact with the pickling sauce.
6. Transfer the pickles to a serving bowl or individual small plates.
7. (Optional) Garnish with the sesame seeds.