Japanese Tsukemono Pickled Cucumber with Lao Gan Ma

I heard somewhere that Lao Gan Ma is delicious, so I wrote down “Lao Gan Ma” in my phone for a few months. When I finally picked it up at an Asian market, it was so delicious that I was completely into it.
Articles of "spicy".

At first, I felt the fresh spiciness of sansho, Japanese pepper was too strong, so I added it to fried rice and other cooked dishes, but then I realized the obvious: if you use a small amount, it will taste good, so I added it to pickled cucumbers and it was delicious. This is a simple and tasty recipe that can be used as a bento or snack.

Japanese Asazuke Pickled Cucumber with Lao Gan Ma

This is a lightly pickled cucumber with the refreshing spiciness of Lao Gan Ma and the delicious flavor of sesame oil. Japanese tsukemono, asazuke recipe.
Prep Time0 mins
Cook Time5 mins
Rest After Cook10 mins
Servings100 g cucumber
  • cucumber 100 g
  • salt (2% of cucumber weight, *1)
  • ajinomoto 1 pinch
  • Lao Gan Ma 1 tsp
  • sesame oil 1 tsp
Please refer to the basic Japanese pickled vegetables recipe for the amount of salt, etc.
Basic Asazuke, Lightly Pickled Tsukemono, Japanese Pickles
Japanese food is healthy, but the biggest problem is the salt. This is how to make basic asazuke, Japanese pickles using less salt but tasty.
You can cut the cucumber any way you like, in any thickness.
Angled slices…the surface area becomes wider and the flavor soaks in easily.
Round slices…Narrower surface area, takes longer for the flavor to penetrate, but retains more texture.
Beating with a rolling pin…increases the surface area and makes it easier for the flavor to penetrate. Random textures can be enjoyed.
Thick slices: It takes longer for the flavor to soak in, but it is less likely to runny even after being left for a while.
Thinly sliced: The flavor soaks in quickly, but water tends to run out.
This is just a rough guide, as the way the flavor soaks in varies depending on how it is cut.
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