In addition to selecting the correct cucumbers, slicing them allows the brine to penetrate the flesh. This creates a more flavorful batch of pickles, and makes it easier to serve them right away.

For the pickle, heat the oil ... working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. To cook the chicken, preheat the ...

To make the radish pickle, first soak the kombu in 180ml/6fl ... squeeze the grated ginger into a bowl (discard the ginger flesh after squeezing). Mix in the soy sauce and sake, add the chicken ...