Easy Japanese Spicy Cucumber – 10-Minute Side

Crunchy, cool, and packed with umami, this Japanese Spicy Cucumber recipe (known as tsukemono) is a staple in my kitchen. It's the perfect way to use up fresh cucumbers and adds a vibrant punch to any meal.

The secret lies in the combination of soy sauce, rice vinegar, and chili oil, which creates a tangy, savory, and spicy dressing that clings to every slice. Plus, it's incredibly healthy—low in calories and full of hydrating goodness.

Whether you're serving it alongside grilled fish, rice bowls, or just as a snack, this dish comes together in minutes and will become your new go-to for a quick flavor boost.

About the Ingredients

2 large cucumbers (about 1 lb / 450g), preferably English or Persian

English cucumbers have thin skin and fewer seeds; if using regular cucumbers, peel and seed them. Substitute with zucchini for a milder taste.

1 teaspoon salt

Use kosher or sea salt to draw out excess water from cucumbers. You can also use table salt, but reduce the amount slightly.

2 tablespoons soy sauce

Use low-sodium soy sauce if you prefer less salt. Tamari is a great gluten-free substitute.

1 tablespoon rice vinegar

Unseasoned rice vinegar is best; if using seasoned, reduce sugar. Apple cider vinegar can be used in a pinch.

1 teaspoon sugar

Adds a touch of sweetness to balance the heat. You can use honey or maple syrup as a substitute.

1 teaspoon sesame oil

Toasted sesame oil gives a rich, nutty flavor. Regular sesame oil is less aromatic; you can also use chili oil for extra heat.

1 tablespoon chili oil (or 1-2 teaspoons chili flakes)

Adjust to your spice preference. If you don't have chili oil, use gochujang or sriracha for a different flavor twist.

1 clove garlic, minced

Fresh garlic is key; use garlic powder in a pinch, but the flavor will be less sharp.

1 teaspoon sesame seeds, toasted

For garnish; substitute with black sesame seeds or chopped peanuts for crunch.

Tips & Tricks

Remove excess water

After salting the cucumbers, be sure to squeeze them well. This prevents the dressing from becoming watery and diluting the flavor.

Slice thinly and evenly

Use a mandoline or sharp knife for uniform slices. This ensures even marinating and a pleasant crunch.

Don't over-marinate

Let the cucumbers sit in the dressing for at least 5 minutes, but no more than 30, to keep them crisp. Longer marinating makes them limp.

Step-by-Step Instructions

1. Prep the cucumbers

Wash the cucumbers and slice them thinly into rounds or half-moons. If using regular cucumbers, peel and seed them first. Place the slices in a bowl and sprinkle with salt. Toss to coat and let sit for 10 minutes.

2. Squeeze out moisture

After 10 minutes, you'll see water released from the cucumbers. Squeeze the slices with your hands or press them in a clean kitchen towel to remove as much liquid as possible. This step is crucial for a crisp texture.

3. Mix the dressing

In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, chili oil, and minced garlic. Stir until the sugar is dissolved.

4. Combine and marinate

Add the squeezed cucumbers to the dressing and toss well to coat. Let them marinate for at least 5 minutes at room temperature, or up to 30 minutes in the fridge for a more intense flavor.

5. Garnish and serve

Just before serving, sprinkle with toasted sesame seeds. Serve chilled or at room temperature as a side dish.

Delicious Variations

Add a protein

Toss in some shredded cooked chicken or tofu to make it a light main dish.

Add crunch

Mix in sliced red onion, bell peppers, or julienned carrots for extra color and texture.

Make it creamy

Stir in a tablespoon of mayonnaise or Greek yogurt for a creamy, spicy version.

How to Store Japanese Spicy Cucumber Recipe (Tsukemono)

Frequently Asked Questions

I hope you enjoy this refreshing and spicy cucumber dish as much as I do! Please share your feedback and tag me in your photos—I'd love to see how it turns out.

Japanese Spicy Cucumber Recipe (Tsukemono)

This Japanese Spicy Cucumber recipe is a quick, refreshing side dish with a fiery kick, ready in just 10 minutes.

★★★★½ 4.8 (156 ratings)

10 minPrep time4Servings45 kcalCalories

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🧂 Ingredients

• 2 large cucumbers (about 1 lb / 450g), preferably English or Persian
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon chili oil (or 1-2 teaspoons chili flakes)
• 1 clove garlic, minced
• 1 teaspoon sesame seeds, toasted

📋 Instructions

1. 1Prep the cucumbers — Wash the cucumbers and slice them thinly into rounds or half-moons. If using regular cucumbers, peel and seed them first. Place the slices in a bowl and sprinkle with salt. Toss to coat and let sit for 10 minutes.
2. 2Squeeze out moisture — After 10 minutes, you'll see water released from the cucumbers. Squeeze the slices with your hands or press them in a clean kitchen towel to remove as much liquid as possible. This step is crucial for a crisp texture.
3. 3Mix the dressing — In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, chili oil, and minced garlic. Stir until the sugar is dissolved.
4. 4Combine and marinate — Add the squeezed cucumbers to the dressing and toss well to coat. Let them marinate for at least 5 minutes at room temperature, or up to 30 minutes in the fridge for a more intense flavor.
5. 5Garnish and serve — Just before serving, sprinkle with toasted sesame seeds. Serve chilled or at room temperature as a side dish.

👨‍🍳 Chef's Note: For the best texture, don't skip the salting and squeezing step—it's the secret to perfectly crunchy cucumbers.

Servings: 4

Cuisine: Japanese

Course: Side Dish

Nutrition (per serving): 45 kcal · 1g protein · 5g carbs · 3g fat