Japanese Pickleback Recipes

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JAPANESE PICKLEBACK



Japanese Pickleback image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 4

1 1/2 ounces Japanese whiskey, such as Suntory Yamazaki
1/4 ounce aged or naturally fermented soy sauce
1 ounce pickle brine, such as McClure's
Pickle wedge, for garnish

Steps:

  • Pour the whisky and soy sauce into a liquor glass, pour a side shot of pickle brine and serve with a pickle wedge. Sip or shoot the whisky, then immediately after swallowing, sip or shoot the pickle brine and then take a bite of the pickle wedge.

JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)



Japanese-Style Pickled Cucumber (Sunomono) image

Quick and easy side dish to made that is extremely healthy and bursting with flavor!

Provided by Alex Mei

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 50m

Yield 8

Number Of Ingredients 7

1 pound Persian cucumbers, thinly sliced
1 teaspoon salt
⅔ cup rice vinegar
¼ cup white sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds

Steps:

  • Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
  • Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g

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