Colorful and crunchy vegetables are the stars of Asazuke (Japanese Lightly Pickled Vegetables). This quick and simple recipe takes just one hour to create, making it perfect for any occasion—from casual lunches to festive gatherings. The unique flavors and vibrant colors of these pickles will elevate your meals and leave your guests wanting more.

Why You’ll Love This Recipe

• Quick Preparation: You can have delicious pickles ready in just 1 hour, making it a perfect last-minute side dish.
• Flavorful Twist: Adding ingredients like shiso leaves or yuzu zest enhances the flavor profile, giving you a fresh taste experience.
• Healthy Choice: Packed with vitamins and low in calories, this recipe is a nutritious addition to any meal.
• Versatile Use: Great as a side dish, topping for rice bowls, or even in sandwiches—these pickles fit seamlessly into various meals.
• Colorful Presentation: The beautiful array of colors from the vegetables makes for an eye-catching dish that impresses every time.

Tools and Preparation

Before diving into the recipe, gather your essential tools that will make the process smoother and more efficient.

Essential Tools and Equipment

• Large bowl
• Digital kitchen scale
• Knife
• Cutting board

Importance of Each Tool

• Large bowl: Essential for mixing and allowing the vegetables to pickle evenly.
• Digital kitchen scale: Helps you measure ingredients accurately for consistent results.
• Knife: A sharp knife is crucial for cutting vegetables uniformly, which aids in even pickling.

this recipe

Ingredients

For this delightful Asazuke (Japanese Lightly Pickled Vegetables), you’ll need:

Fresh Vegetables

• 4 leaves napa cabbage ((11 oz, 300 g; or use green cabbage))
• 2 inches daikon radish ((6 oz, 170 g; or use turnips or cauliflower))
• 1 Japanese or Persian cucumber ((4.5 oz, 128 g))
• ½ watermelon radish ((3.5 oz, 100 g; or use red radish))
• ⅓ carrot ((1.6 oz, 45 g))

Seasoning Ingredients

• Diamond Crystal kosher salt
• ½ tsp sugar
• 1 piece kombu (dried kelp) ((1 x 2 inches or 2.5 x 5 cm per piece))
• 5 shiso leaves (perilla/ooba) ((optional, but it‘s best to include))
• toasted sesame oil ((for drizzling))
• toasted white sesame seeds ((for sprinkling))
• yuzu zest ((optional))

How to Make Asazuke (Japanese Lightly Pickled Vegetables)

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients together.

Step 2: Weigh Your Bowl

Use a digital kitchen scale to note how much the empty large bowl weighs. This will help you accurately measure the weight of the vegetables later on.

Step 3: Slice Your Vegetables

Carefully chop all your vegetables into bite-sized pieces. Aim for uniformity to ensure even pickling.

Step 4: Combine Ingredients

In your large bowl, mix together the chopped vegetables with kosher salt and sugar. Incorporate kombu and shiso leaves if using.

Step 5: Let Them Pickle

Cover the bowl with a lid or plastic wrap. Allow the mixture to pickle at room temperature for at least one hour or up to overnight for deeper flavor.

Step 6: Serve

Once pickled, drizzle with toasted sesame oil and sprinkle with toasted white sesame seeds before serving. Enjoy your vibrant Asazuke alongside your favorite dishes!

How to Serve Asazuke (Japanese Lightly Pickled Vegetables)

Asazuke, or Japanese lightly pickled vegetables, make a vibrant and crunchy side dish that complements many meals. Here are some creative serving suggestions to elevate your dining experience.

Asazuke with Rice

• Serve Asazuke alongside steamed rice for a refreshing contrast. The pickles’ tanginess balances the rice’s mild flavor beautifully.

Asazuke in Sandwiches

• Add Asazuke to sandwiches or wraps for an extra crunch. Their bright flavors can enhance simple turkey or vegetable sandwiches.

Asazuke as a Salad Topper

• Use Asazuke as a topping on mixed greens or grain salads. Their unique taste adds depth to any salad creation.

Asazuke with Grilled Meats

• Pair Asazuke with grilled chicken or lamb for a delightful combination. The pickles’ acidity cuts through the richness of the meat.

Asazuke with Noodles

• Toss Asazuke into cold noodle dishes like soba or udon. They provide a refreshing burst of flavor and texture to your meal.

How to Perfect Asazuke (Japanese Lightly Pickled Vegetables)

To achieve the best results with your Asazuke, consider these helpful tips.

• Use fresh vegetables: The quality of your vegetables will significantly impact the final dish. Fresh, colorful veggies yield the best flavor and texture.

• Adjust salt levels: Depending on your taste preference, you can modify the amount of salt used. Experiment to find your ideal balance.

• Incorporate shiso leaves: Adding shiso leaves enhances the authenticity and aroma of your pickles. They offer a unique flavor profile that pairs well with other ingredients.

• Let it marinate longer: For deeper flavor, allow your vegetables to pickle for longer than one hour. Overnight marination can intensify the taste.

• Try different vegetable combinations: While this recipe offers specific vegetables, feel free to experiment with others like bell peppers or zucchini for variety.

Best Side Dishes for Asazuke (Japanese Lightly Pickled Vegetables)

Asazuke pairs wonderfully with various side dishes that complement its flavors. Here are some great options to consider:

1. Teriyaki Chicken: A sweet and savory dish that brings a rich flavor contrast to the tartness of Asazuke.

2. Miso Soup: This traditional soup provides warmth and comfort, making it an excellent accompaniment to any meal featuring pickles.

3. Edamame: Steamed edamame sprinkled with sea salt offers protein and is easy to prepare alongside your main dishes.

4. Vegetable Tempura: Crispy and light fried vegetables create a delightful texture contrast against the crunchy pickles.

5. Steamed Dumplings: Soft dumplings filled with vegetables or chicken pair nicely with the tangy notes of Asazuke.

6. Sushi Rolls: Whether vegetarian or filled with fish, sushi rolls provide another layer of flavor that complements the pickled veggies well.

Common Mistakes to Avoid

When making Asazuke, there are a few common pitfalls to be aware of that can affect the flavor and texture of your pickles.

• Over-salting the vegetables: Using too much salt can make your Asazuke too salty. Start with a small amount and adjust according to taste.
• Skipping the kombu: Kombu adds umami flavor to your Asazuke. Don’t omit it; simply soak it in water or broth to enhance the taste.
• Not allowing enough pickling time: For optimal flavor, let your vegetables pickle for at least 1 hour. If possible, allow them to sit overnight for deeper flavor.
• Using dull knives: A dull knife can bruise vegetables, affecting their texture. Always use a sharp knife for clean cuts.
• Ignoring customization options: While traditional ingredients are great, feel free to experiment with other vegetables like carrots or bell peppers for added variety.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Asazuke in an airtight container for up to 1 week.
• Keep it refrigerated to maintain freshness and crunchiness.

Freezing Asazuke (Japanese Lightly Pickled Vegetables)

• Freezing is not recommended as it may alter the texture of the vegetables.
• If you must freeze, consider using freezer-safe bags and consume within 1 month.

Reheating Asazuke (Japanese Lightly Pickled Vegetables)

• Oven: Preheat the oven at 350°F (175°C). Place the Asazuke in an oven-safe dish covered with foil for about 10 minutes.
• Microwave: Transfer Asazuke to a microwave-safe container. Heat on medium power for about 30 seconds, stirring halfway through.
• Stovetop: Heat over low heat in a skillet for about 5 minutes, stirring gently until warmed through.

Frequently Asked Questions

Here are some common questions about Asazuke that might help you in your preparation.

What is Asazuke (Japanese Lightly Pickled Vegetables)?

Asazuke is a quick pickling technique that results in lightly salted and seasoned vegetables, perfect as a fresh side dish or snack.

How long does it take to make Asazuke?

The preparation time is about 15 minutes, but you should let the vegetables pickle for at least 1 hour for best results.

Can I customize my Asazuke recipe?

Absolutely! You can add various vegetables like bell peppers or radishes. Shiso leaves and yuzu zest also enhance flavor if you choose to include them.

What types of vegetables work best for Asazuke?

Common choices include napa cabbage, cucumber, daikon radish, and watermelon radish. However, feel free to experiment with other crunchy varieties!

Final Thoughts

Asazuke (Japanese Lightly Pickled Vegetables) is a delightful addition to any meal, offering vibrant flavors and a satisfying crunch. This recipe is versatile—feel free to tweak ingredient ratios or add your favorite veggies. Enjoy this refreshing side dish that brings a taste of Japan right into your kitchen!

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Asazuke (Japanese Lightly Pickled Vegetables)

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• Author: Adeline
• Total Time: 1 hour 15 minutes
• Yield: About 4 servings 1x

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Description

Asazuke (Japanese Lightly Pickled Vegetables) is a vibrant and refreshing side dish that showcases the natural flavors of fresh vegetables. With its crisp texture and tangy taste, this quick pickling technique transforms ordinary veggies into extraordinary culinary delights. Perfect for casual lunches or festive gatherings, Asazuke brings color and crunch to your table, making every bite a delightful experience. The recipe is highly customizable, allowing you to experiment with different vegetables and seasonings to suit your taste. In just one hour, you can prepare these delicious pickles that will impress your guests and elevate any meal.

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Ingredients

Scale 1x2x3x

• 4 leaves napa cabbage
• 2 inches daikon radish
• 1 Japanese or Persian cucumber
• ½ watermelon radish
• ⅓ carrot
• Diamond Crystal kosher salt
• ½ tsp sugar
• 1 piece kombu (dried kelp)
• 5 shiso leaves (optional)
• toasted sesame oil
• toasted white sesame seeds
• yuzu zest (optional)

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Instructions

1. Gather all ingredients and chop vegetables into uniform bite-sized pieces.
2. Weigh the empty large bowl using a digital kitchen scale.
3. In the bowl, combine chopped vegetables with kosher salt and sugar. Add kombu and shiso leaves if desired.
4. Cover the bowl with a lid or plastic wrap and let pickle at room temperature for at least 1 hour or up to overnight.
5. Drizzle with toasted sesame oil and sprinkle with toasted white sesame seeds before serving.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Pickling
• Cuisine: Japanese

Nutrition

• Serving Size: 1/2 cup (about 90g)
• Calories: 35
• Sugar: 3g
• Sodium: 380mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

Keywords: Fresh vegetables make a significant difference in flavor; use vibrant options for best results. Adjust salt levels based on personal preference. Experiment with different vegetable combinations such as bell peppers or zucchini.