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We hope you got benefit from reading it, now let’s go back to instant bashed cucumber pickles with shio-konbu and shiso leaves recipe. To cook instant bashed cucumber pickles with shio-konbu and shiso leaves you only need 5 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
- Get 2 Cucumbers
- Get 1/2 tsp Salt
- Use 10 grams Shio-kombu
- Prepare 5 leaves Shiso leaves
- Get 1/2 tsp Kombu based dashi stock granules (or kombu tea)
Steps to make Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
- Pound the cucumbers with a rolling pin and cut into bite sizes. Sprinkle with salt and let it sit for about 15 minutes. When the water seeps out of the cucumbers, rinse and drain well.
- Cut the shiso leaves into 1 cm strips. Add to step 1 with salted kelp and konbu stock powder and mix.
- Done.
This is done to remove the bitterness from shiso leaves. Pickles preserved in a mixture of sake lees (the yeast mash that is left over after filtering sake), salt, sugar, and mirin ranging from several days to several years. If you prefer quick pickling, this is the recipe to follow. This pickle will put your whole head of cabbage and extra cucumber into good use. The salty and slightly sour pickles have beautiful natural purple color from purple shiso leaves.
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