Pickled Cucumbers and Sanbaizu Sauce

Pickled Cucumbers and Sanbaizu Sauce
A delicious Japanese side dish.

2 each Cucumbers, Japanese, peeled and seeded

  • 1/2 C Rice vinegar
  • 1/2 C Dashi
  • 2 T Dark soy sauce
  • 1 T sugar


1. Cut the cucumbers into paper-thin slices, using a mandoline

2. Spread the slices on a sheet pan and sprinkle with salt

3. Work the salt into the cucumber slices for about 1 minute
(Some water will be released)

4. Transfer the cucumber to a bowl; do not rinse cucumbers
(Discard the water)

5. In a medium-sized saucepan, combine vinegar, dashi, soy & sugar

6. Bring the liquid just to a simmer; set aside to cool

7. Pour about half the sanbaizu sauce over the cucumber

8. Squeeze the cucumber with a clean hand

9. Pour off the sauce and discard

10. Arrange a small mound of the cucumber on the plate with the sushi

11. Pour the remaining sauce into a small bowl

12. Serve as a dipping sauce for sushi

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