Quick Soy-Pickled Cucumber & Ginger



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 15 Minutes, Plus 30 Minutes Standing

This is an instant pickle that can be made in just a few minutes and added to your meal as a side dish. The crunchy texture of the cucumber and heat from the ginger makes it hard to stop eating once you start. Try it with any of the main meal dishes.



  • 1 large cucumber, about 500 g (1 lb 2 oz)
  • 15 g (½ oz) fresh ginger, peeled and thinly sliced


  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • ½ teaspoon light brown sugar


Partially peel the cucumber, then cut it in half horizontally. Scrape out the seeds with a teaspoon and discard. Bash the cucumber with a rolling pin to break it into bite-sized pieces (the uneven cuts help the sauce absorb quickly).

Combine the soy sauce, vinegar, mirin and sugar, then mix with the cucumber. Add the ginger and leave to stand for 30 minutes.