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Japanese Pickling Dressing (and more)

Monday, August 26, 2013

Basic Japanese Pickling Dressing


  • 2 cups rice wine vinegar (regular, not “seasoned”)
  • 4 teaspoons soy sauce (low sodium or regular)
  • ½ cup sugar


  • Combine ingredients and stir until sugar is dissolved. Store in an airtight jar in the refrigerator.

Gari (Pickled Ginger)


  • 1/4 lb ginger root, peeled and sliced very thin
  • 1/2 cup Basic Japanese Pickling Dressing


  • Bring water to a boil. Add ginger and simmer for 1 minute. Drain and put in heatproof bowl.
  • Bring dressing to a boil.
  • Pour dressing over the ginger and marinate for about an hour (or overnight for best results).

Sunomono (Pickled Cucumber)


  • 10 Japanese cucumbers (or 1-2 English cucumbers)
  • 1-½ cups Basic Japanese Pickling Dressing
  • 1 tablespoon sesame oil
  • ¼ cup sesame seeds
  • sea salt


  • Toast sesame seeds in a pan over medium heat until toasted about 1-2 minutes stirring frequently until lightly browned.
  • Thinly slice the cucumbers (use a mandolin if you have one). Place sliced cucumbers in a strainer and sprinkle with salt until well-covered. Let stand for 15-30 minutes and gently rinse. After rinsing press to remove excess water and juice from cucumbers.
  • Put Basic Japanese Pickling Dressing and sesame oil in bowl and add cucumbers and sesame seeds to the liquid mixture and stir well.
  • Let stand at least 1 hour (or overnight for best results) to marinate.

For Gari/Sunomono (pickled ginger/pickled cucumber) salad, combine and let sit at room temperature for 10-15 minutes.

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