The Smashed Cucumber Pickles from Japan everyone should try.
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- Опубліковано 31 лип 2024
- After trying these smashed cucumber pickles from Masaharu Morimoto's book, I knew they were a perfect dish for the home cook. Spicy, salty, and umami cucumber pickles that are like a salad you can eat as a side or just throw over some plain rice.
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📚 Videos & Sources mentioned:
▪ Mastering the Art of Japanese Home Cooking: amzn.to/38CaYFA
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0:00 What is Tataki Kyuri
0:42 24 hour - Traditional brined version
4:00 Leftover Brine Pro Tip
4:15 10 minute - Weeknight version
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan pickling cucumbers instead of onions is surely top 10 anime betrayals in history
Can confirm, most of my vegetables come from Pickled vegetables (kimchi, kraut, etc) as they are easy to keep, delicious and help me feel like I'm getting my vegetables in.
It’s actually better for you a lot of the time than eating raw veggies bc the fermentation makes the minerals and vitamins more digestible and adds probiotics. You don’t have to “feel like” you’re getting your veggies in, you totally are!
100%. Pickled veg is the way.
@@KimRope But the salt... only problem
@@ratgr Salt is way overblown as a problem. Only matters for uncontrolled high blood pressure (and there's meds for that).
Just like my main citrus intake comes from tiki drinks xD
fuuuu-- that bento looks epic!
Damn didn't expect to see you in the comment section, love your videos btw.
ITS THE REAL SENPAI KAI huge fan
Some interesting background info on this dish: This is actually based on the smashed cucumber salads from China, which is made without miso but with other sauces.
I was about to say, this dish reminds me so much of the famous cucumber salad I tried in China, which I'm pretty sure was the original on which this dish is based...
This doesn't have miso either
Came here to say this. I have found this many more places as a side in China than I have in Japan.
Those pickled red onions feeling jealous I bet.
Nah. I'm a loyal man. I won't let some dressed up tart lead me astray
I live in MN and we have a substantial Hmong population and while visiting a friend of a friend to help with a fire clean up, the hosts treated us to a meal that started with these. I had no idea what it was before that day but I've been in love since! The smash adds such a different texture and experience, while that pepper is such a pleasant heat!
Great quick recipe! This caught my eye as my parents makes something similar and also calls it smashed cucumber. We use garlic, soy, sauce, a little bit of sugar, fresh bird's eye chillis, and a few drops of sesame oil. Sesame seeds also added, and I like your toasted version more.
I made your pickled onions last week when I made the "suburban mom" enchiladas. Insane. I put them on everything. Gonna have to try this now!!
As always you don’t disappoint. Your recipes help me a ton because I have three stomach diseases and eating more often than not is as painful as a mma fight(I know for real) and these take away half the fight. Basically one piece lettuce can put me in the hospital. I’m particularly excited to try this because more often than not these three things on their own don’t generally cause much issues and it looks mouth watering.
I've been pickling cucumbers lately - who knew that making fermented kosher dill pickles was so easy!? this sounds great to try - I also really like korean cucumber muchim which is basically the korean version of the 10 minute ones (smashed and chopped cucumbers, rice vinegar, toasted sesame oil, gochugaru, a little salt and sugar).
Brad Leone needs to see this and also you 2 need 2 collab!
These go very well with deep fried food and curry🤤 Thanks for showing the 10-min version, will definitely try that out!
btw that scale with two platforms🤯
As a pickles fan I would totally try this!!! My mom does a very nice variety of salted fermented pickles. The most crunchy thing ever! I will try these, they look so easy to prepare!
I Enjoyed your show, Slav Chef
@@mrp4242 Thanks comrade! I am glad you did!
Let's get a video on mama's recipe then man! Would love to see how to make some slav food
Thanks Ethan, going to make these today. The new kitchen looks nice, I hope you’re digging your new place.
I love Tataki Kyuri and there are so many variety for this more like Japanese cucumber salad like pickles. I’m Japanese and make this all the time in summer and you did great!! Japanese approved😉
I had an excess of cucumbers and I'm like "what is that smashed cucumber salad recipe again?"
I searched youtube for "smashed cucumber salad" and this video refreshed my memory. Once again, thanks for the recipe. Cheers!
I use those same jars. Very good quality. I like this meal idea too.
I can't wait to try this, looks delicious
Straight up delicious. Thanks my man 👊🏻
Another great recipe!!
Awesome! I know my partner will love this. He hates cucumbers except as pickles and I recently bought seaweed.
Just need to get more cucumbers. Got everything else. 😁
This looks amazing!
I've made the smashed cucumber salad from Chef John and love that. Will need to make this one now too.
"now add 1000 grams of water, aka..." - Ethan
"Yes yes very funny, a liter we know" - Me
"One kilogram" -Ethan
me: surprised pikachuface
I love it when you use the metric system.
I had exactly the same experience, guess I haven't completely forgotten high school chem!
It's not uncommon when picking, baking & generally conserving to use weight for liquids
@@mathiasfalkenberg Sure it's just that the connection between the weight and volume of water is pretty interchangeable since the original definition of a kilogram was the weight of one liter (or a cubic decimeter) of water, and later definitions based on universal constants have tried to keep that relationship intact.
So while it makes sense to use weight for other liquids like oil, cream or melted butter, it's very easy to substitute weight for volume with water (keeping in mind that temperature changes will cause minute changes in the waters weight to volume ratio).
milliliter and gram are the same on the kitchen scale
Thank you for sharing 😊
Super cool, thanks!
I didn’t have any kombu so I added some hondashi powder I had. The liquid already tastes amazing. I am going to be good though and wait at least 24 hours. Thank you for the recipe Ethan.
Ok, I have tried them and they are INSANELY good.
It’s a bit of a pitty that the have a rather short shelf life.
But from now on, NOT having some in my fridge is not an option.
Clicked as soon as I saw this! Pickles? Japanese food? ETHAN?! 100% gonna click and enjoy
Looks delicious
Sounds like you caught a cold. Get well soon, Ethan. Can't wait to try this cucumber recipe.
Sounds great
Interesting, a must-try.
Nice alternative. I really love seedless japanese cucumber
Never tried this! Looks delicious 😍😍
the new place is looking posh Ethan ;D cucumbers too!
I was in the store yesterday, walked passed some cucumbers and thought, i should make some pickles, maybe another day. Then THIS SHOWS UP! Those looks so damn good. I know what I'm making this weekend!
Never been this early on a video. That said, I live in Japan and I love eating these as a side dish with pretty much anything. Japan does pickled food really well.
Agreed they are such a good side that can go with anything. I want to try the rice bran pickles from Japan at some point too!
I've been doing a lot more Japanese inspired dishes and we are loving it! Thanks for this, Ethan!
Okay, I think we might have identical food preferences. I love making Mexican (big Rick Bayless fan) and desi food and my go to Asian food to make is Korean kimchi pajeon (which I do think you'd like for its simplicity) and Korean smashed cucumber side dish.
P.S. I also learned to season food from making pick de gallo and guac
This is my izakaya go to but I never thought of making them myself. Will do
"The pickle abides" I'm all in.
You need to make a cucumber sando with the ten minute version and have one hell of a tea time sandwich.
i literally just bought a box full of cucumbers, the timing is perfecto
I literally just came back from town with cucumbers to make this!
I’m pretty sure this originated from a Chinese dish called smashed cucumber salad Ethan. I think you might like that version even more. Could give it a try
This dish is a staple in Chinese cooking as well
Yummy!!!
YUM!!!
Hmm, looks amazing. I wonder if I would be able to eat this with only a 24hr brining process. I can't eat basic cucumbers without getting severely painful heartburn, but I can eat pickles (love them). I definitely couldn't do the ten minute version, but this looks good enough that I might just be willing to risk a day of gastronomical distress to try it, lol.
The Big Chlebowski!
The pickle abides. The pickle abides.
omg yes please
Thanks @Ethan Chlebowski. They look delicious. Many people in the comments are asking how long you can keep the normal recipe pickles in the brine without them going bad. Can you please answer that?
I make a similar dish,smash the cucumber add a drizzle of toasted sesame oil , red pepper flakes , pickled ginger and spray with apple cider vinegar . It’s delicious.
In the most case of pickled items, i like them on the fresher side (not fermented too much)
As general advice what would you recommend when making pickled items?
I fucking love your channel dude
I just made these (started 2 days ago) and they were less tasty than I imagined them to ne i my head while watching the video. I missed some sweetness and a little bit of tangyness, so I added a small amount of ketjap (dark soy sauce) and a dash of red wine vinegar and it really saved the dish imho
The new kitchen looks nice, I see you took your faucet with you!
The matte finish is better for video!
Can you do a video on making Kimchi? I just tried it for the first time and would love to make it.
I made this but did not have any kombu so I used instand hon dashi. I think it should still work well! UMAMI!
Get well soon!
Get well!
Lucky me! I just bought MSG for the first time today :D
Did you get a new place? Looks dope 🔥
I just made the 10 minute version to go with some marinated chicken and rice and holy shit it is straight up incredible
yummy
Everytime I try to do the water before the veggies I get a major overflow situation. Impressive.
Pickles make everything better. Always have pickled red onion on hand for random stuff but I've also pickled soft boiled eggs before as well as red cabbage & mushrooms.
Just be careful when doing meat...it can get really salty if you let it go too long. I pretty much made an entire chicken inedible the first time I attempted this ^^;;
This was how NYT recommended doing cucumbers in a tomato cucumber salad while back
Try smahing the cucumber with something that isn't metal. Tastes different I swear!
such a great recipe! just felt in love with kimchi, not it’s cucumber time!
We do all kinds of Japanese pickles (tsukemono, check out Peter Barakan's video) and for this type as well as a sugar fermented style we use home-grown Tsuyataro (pretty boy) cucumbers.
Can you store these in a static state at all, or is it pretty much just pickle to your desired amount and serve immediately?
Your American mom that everyone should try
Your chinese moms cooking that everyone should try
Your hot step sis from Thailand that everyone should try
i like it when sour n salty
Your channel is nuts, i only found out about it from that senpai kai guy today, he dropped your name.... And id never seen your channel ever!!
that feel when you realize you've watched so many of ethan's videos you can tell when he's recovering from a cold..
I have a notion to make these with shichimi togarashi or nanami togarashi instead of the red pepper flakes.
for subbing MSG or miso for the kombu in the 24h brine, is it still 10g of either?
Hey Ethan, love your videos! I was just wondering whether you do any sterilization of the containers before you add the cucumber or red onion and their brining solution? I apologize if you mentioned it in the videos - I might've missed that part. Most recipes I've looked up recommend doing a sterilization procedure on the containers, but I'm wondering if this is really necessary? What's your take on this? Thanks in advance, Jussi from Finland!
Thank you food wishes chef John has recipe for smashed cucumber salad in his channel
How do you make these and keep them for a long time without over-pickling them??
I look forward to trying this!
One thing I'm confused about is the "Asian red chili flakes", an expression you've used in other videos. I live in HK and there is a HUGE difference in the heat (and flavour) of the chili flakes I can buy here, though they're obviously all Asian..
Could you maybe explain a bit more about what kind of chili flakes you are using?
It's likely that he's using something sold as asian chili flakes. Those tend to be a blend of gochugaru and Thai chili pepper or Tien tsin.
@@SlightlierGravy Thanks, that is very helpful
Hi Ethan how much miso paste would you use instead of kombu?
Ooh pickles today
ok after a year following, ill hit the bell now.
this video hit me deep
@4:34 Is that a single dual scale? I think I might want one of those.
If I were to substitute MSG for the kelp in the 24 hour recipe, how much should I use?
How long can you keep hthem in the fridge before they go bad?
Ethan, how do you clean your wooden cutting board
the kitchen scale you use, is it on one side micro grams? and the other Grams? i cant look at it via the discribtion. im intrested in it :P
Masaharu Morimoto... the iron chef!
Could anyone recommend any other flavor combinations to someone who can't consume chili (or anything hot for that matter) and soy sauce?
Does lacto fermentarion happen while in the fridge as well? I thought you wanted to keep the jar somewhere away from sunlight in room temp for at least a couple of days then you put it in the fridge.
Very slowly. Faster at room temperature for sure :)
How’d you end up preparing the brined chicken?
I've been experimenting with sauces lately and store bought pickles are proving disappointing. I'll have to see how these work out for me.
I'll also have to get Morimoto's book. I do not have enough Asian cookbooks in my collection.
Would highly recommend his book, lots of good stuff in there!
Can we use Nori instead of Dashi Kombu in this dish ?
Would you kindly tell us the contents of the chilli mix you are using please? There are so many different ones.
ACKCHYUALLY... That's a 2.9% brine. 31g of salt would get you closer to a 3% brine. Greetings from Germany, if you haven't noticed by now... Keep up the great work, I'll try to force this onto my in-laws this weekend!
Ethan and pickles are like two seeds in a cucumber. Or something like that