Soy Sauce-Pickled Shirouri (Shirouri no shoyu-zuke)

A simple pickle recipe for shirouri, a kind of melon. The longer you let it rest in the pickle brine, the more flavor it will absorb.

Soy Sauce-Pickled Shirouri (Shirouri no shoyu-zuke)
Photographed by Masaharu Shirane


Recipe by
Nahomi Edamoto

Easy

Vegetables

Healthy

Quick

Ingredients

  • 1 shirouri
  • 4 cm konbu kelp
  • 1 dried red chili
  • [Pickle brine]

    • 70 ml usukuchi soy sauce
    • 70 ml rice vinegar
    • 70 ml water

Directions

1

Wash the shirouri, scrubbing off the "hairs" and cut it in half along its length. Remove the seeds, then cut into 1 cm thick slices.

2

Cut the konbu kelp into 1 cm wide pieces. Tear the dried red chili in half by hand.

3

Add all the ingredients in the [pickle brine] and let sit for 20 min or more.