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.
Photographed by Masaharu Shirane
- 1 shirouri
- 4 cm konbu kelp
- 1 dried red chili
- 70 ml usukuchi soy sauce
- 70 ml rice vinegar
- 70 ml water
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.
Cut the konbu kelp into 1 cm wide pieces. Tear the dried red chili in half by hand.
Add all the ingredients in the [pickle brine] and let sit for 20 min or more.