• 500 grams Japanese Cucumbers, 4mm slices
  • 188 grams Soy Sauce
  • 125 grams Mirin
  • 60 grams Rice Vinegar
  • 1 cup Reserved Shiitakes, 5mm slices
  • 1 cup Reserved Kombu, 5 mm slices
  • 1 inch ginger, peeled and julienned

Passo a passo

  1. Combine soy, mirin, rice vinegar, kombu, shiitakes, and ginger into a large pot and bring to a boil.
  2. Add sliced cucumbers and bring back to a boil; let boil for 1 minute (it won't look like it's enough liquid but the cucumbers will release their water).
  3. Take off heat and allow to cool down. Refrigerate overnight.