July 7, 2009

Kyuri no Kyu-Chan/きゅうりのキューちゃん

Kyuri no Kyu-Chan (or should I spell Kyuuri no Kyuu-Chan), manufactured by Tokai Pickling Co., Ltd., is one of the best selling pickles in Japan. It's cucumbers cut into rounds and pickled together with strips of ginger in soy sauce, vinegar, sugar, and so on. Kyuri no Kyu-Chan's webpage of Tokai Pickling (Watch our for the sound!)
Last night, I made a Kyuri No Kyu-Chan-like pickle. After browsing through a number of recipes, I decided to do the following:
10 cucumbers
1 knob ginger
Sesame seeds
100 ml soy sauce
30 g sugar
50 ml vinegar
1. Cut cucumbers into 1-cm rounds.
2. Cut ginger into strips.
3. Combine soy sauce, sugar, and vinegar in a pot, and bring to a boil.
4. Add cucumbers and ginger.
5. Simmer for 2 min.
6. Let cool overnight.
7. Sprinkle sesame seeds.
しょう油100 ml
砂糖30 g
お酢50 ml
1. きゅうりを1センチの輪切りにする。
2. ショウガを千切りにする。
3. 鍋にしょう油と砂糖とお酢を合わせ、沸騰させる。
4. きゅうりとショウガを入れる。
5. 2分、煮込む。
6. 一晩置いて、冷ます。
7. 白ゴマを振る。
Actually, the liquid was not enough to cover the cucumbers, so I had to transfer the contents of the pot into a Tupperware container and heat them in the microwave for 1 minute to make sure that the cucumbers were cooked completely.
The resultant pickle was very lightly seasoned. That's OK with me, but if you ever wish to make it yourself, I would suggest using some more sugar.
Click here to view another recipe I tried years ago.


Mama said...

Yum! What a refreshing, simple dish. I love marinated cucumbers.

Hiroyuki said...

pink: It is yummy, very good on hot rice. Kyuri no Kyu-Chan, released in 1962, initially contained about 10% salt, which has been reduced to about 4% today, but it's still salty for me.