I had marinated the vegetables for the potato salad that I made to go with my Japanese curry wings. This left a half cup of slightly used pickle marinade that I did not want to waste. I decided to slice some cucumber and lightly marinate it for a second side dish.
Karl’s Japanese Lightly Marinated Cucumbers
1 English or Japanese cucumber
2 Tbs. rice vinegar, unseasoned
2 Tbs. mirin
1 tsp. sugar
¼ tsp. Hon Dashi, powder
pinch Kosher salt
pinch black sesame seeds
1. Slice the cucumber into ⅛ inch thick slices.
2. Mix the pickling sauce.
Note: I used the same sauce that I had used on my potato salad vegetables. In addition to the flavors of the pickling sauce, there were also the juices released by the carrots, celery, and daikon that it had already been used on.
3. Pickle the cucumbers for 30-60 minutes.
4. Drain the cucumbers and place them in a serving bowl.
5. Garnish the cucumbers with the black sesame seeds.