Japanese people eat a lot of pickled vegetables. My mother used to pickle a large wooden barrelful of Daikon or Wombok (Chinese Cabbage) or other greens. I don’t do that but I make quick pickles a lot. This spicy cucumber is so easy and quick to make.


Enough for 4


1 large Continental Cucumber OR 2 Lebanese Cucumbers *about 300g
1/4 to 1/2 teaspoon Salt
1 teaspoon Toban Djan (Chili Bean Sauce)
1 teaspoon Soy Sauce
1 teaspoon Sesame Oil

  1. Cut Cucumber diagonally as you roll it on the board. This style of cut is called ‘Rangiri’ in Japanese. OR cut it as you like.
  2. Sprinkle Salt and massage, then set aside a few minutes.
  3. Add Toban Djan (Chili Bean Sauce), Soy Sauce and Sesame Oil, combine well, and serve immediately.