@aisletotokyo: Full Recipe↓ Day 55/100 | ASAZUKE CUCUMBER 🛒 INGREDIENTS: - Baby cucumber: 250g - Chilli pepper: 1/2 piece - Salt: 1/2 tsp [Seasoning] - Soy sauce: 2 tbsp - White wine: 1 1/4 tbsp - Sugar: 1/2 tbsp - Sesame oil: 1 tbsp 🧑‍🍳 METHOD: 1. Heat white wine to cook off alcohol and let cool. 2. Sprinkle cucumbers with salt, rub on a cutting board, trim stems, and cut into bite-sized pieces. Slice chilli peppers. 3. Place seasonings, cucumbers, and chilli pepper in a ziplock bag and massage well. 4. Marinate in the refrigerator for 30 minutes, then serve. 💡 KEY POINTS: - In this recipe, we're swapping traditional Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. - Use baby cucumbers, not normal ones. They are much closer to traditional Japanese cucumbers. ⛩️ TRADITIONAL OPTION: - Swap white wine and sugar for 1 1/4 tbsp mirin. - Add 1/2 tsp of dashi powder. - Use Japanese cucumbers instead of baby cucumbers. - Use Takanotsume chilli pepper instead of normal chilli pepper. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #asazuke #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

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Saturday 29 August 2026 16:00:00 GMT