Shiso-Wrapped Cucumber Pickles

Steps

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1. 1
   Optionally rub the cucumber skin with salt to smooth its bumpy surface (not required). Trim about 1.5cm off the stem end, then rub the cut ends together until foam appears to remove bitterness, then rinse and pat dry.
   ▶ ≈1:35
2. 2
   Trim the other end of the cucumber, cut it crosswise into thirds, then cut each piece lengthwise into quarters. Pat the pieces dry with paper towel.
   ▶ ≈3:04
3. 3
   Rinse the shiso leaves quickly, pat them dry firmly with paper towel, align the stems and trim them off together.
   ▶ ≈3:41
4. 4
   Thinly slice the garlic and remove the germ. Halve the chili, remove the seeds, and slice it into rings.
   ▶ ≈4:18
5. 5
   In a small saucepan, combine water, mirin, sugar, and soy sauce, and bring to a boil, letting it bubble for about 10 seconds.
   ▶ ≈4:57
6. 6
   Turn off the heat, stir in the vinegar, garlic, and chili rings, then let the mixture cool to slightly warm (around 60°C).
   ▶ ≈5:26
7. 7
   Lay each shiso leaf with the back side facing up, place a cucumber stick on top, and roll it up. Arrange all the rolls in a storage container.
   ▶ ≈6:02
8. 8
   Pour the slightly warm marinade over the rolls, cover with a paper towel to help the sauce soak in evenly, then cover with plastic wrap and refrigerate for 1–2 hours until ready.
   ▶ ≈6:30