Shiibazuke (cucumber pickle) recipe

Shibazuke is an iconic Japanese pickle that is tangy, salty, and ultra-fresh. Thanks to the shiso and umezu plum pickles, it naturally takes on a beautiful purple color and unique umami flavor. Quick and easy to prepare, it adds an irresistible Japanese touch to your rice bowls, bentos, and everyday dishes.

Author

iRASSHAi

Prep Time

10 minutes

Servings

1 large bowl

Category

Salted

Kitchen

Japanese

Ingredients

• 1 cucumber
• 1 eggplant
• 2 tablespoons of shiso plum pickles
• 5 tablespoons of umezu (plum vinegar)
• 2 tablespoons mirin
• 1 tablespoon salt
• 1 tablespoon chopped ginger
• Optional: a bowl of tsukemono

Directions

1. Wash the cucumber and eggplant.
2. Cut them into thin slices or small sticks so that they absorb the marinade well.
3. Place the vegetables in a bowl, add salt, and mix.
4. Let stand for 10 minutes, then squeeze gently to remove excess water.
5. Add the shiso plum pickles, umezu, mirin, and chopped ginger.
6. Mix thoroughly to coat the vegetables well.
7. Transfer to a tsukemono bowl or airtight container.
8. Leave to marinate in the refrigerator for at least 2 hours, ideally overnight, until it turns a beautiful purple color.
9. Serve chilled as a topping on white rice or as an accompaniment to your Japanese dishes.