Shiso Cucumber and Wakame Pickles

Yukari, dried red shiso, is something I always have in our pantry. Most often I use it to top over a bowl of hot rice or to make an onigiri (rice ball). Next I use it to make quick pickles. This version, similar to the prior post on shiso cucumber pickles. This version is similar but with the added texture and minerality of wakame.

If you are using dried wakame, pre-soak it in water. If you are using salted, fresh wakame, rinse it in water. Usually it is cut into bite size pieces but if it is not cut it up. Thinly slice the cucumbers. If you are using big American cucumbers I suggest peeling the cucumbers and removing the seeds then thinly slice.

Sprinkle the cucumbers with a bit of salt and set aside for a few minutes. The cucumbers should release some water. Squeeze tightly to rid of excess water. In a bowl combine the wakame and cucumbers. Add some rice wine vinegar and sugar to taste. Add the yukari and set aside for a few minutes.

In the photo is a typical meal in our home. Rice topped with shirasu (boiled tiny anchovies), dashimaki tamago (Japanese omelet), simmered kabocha (Japanese squash), kinpira gobo (simmered gobo and carrots), and the shiso cucumber wakame pickles.

Shiso Cucumber Pickles

Now that cucumbers are everywhere I like to make Japanese pickles out of them. The easiest recipe is to just cut them into bite-size pieces, put into a plastic bag with some salt, massage the bag and voila. It couldn't get any easier and we love the freshness of these pickles.

This version is just as simple but instead of salt I use dried red shiso leaves, also called yukari. Not only does the pack contain dried red shiso leaves but there is also salt in the pack. The color of the dark purple is a nice contrast to the cucumbers and the flavor of the shiso is perfect for juicy cucumbers. Yukari is sold in a small pack, often found at 100 yen shops if you live in Japan. The dried green shiso leaves also work well with this recipe.