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.
Ingredients
- 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)
Instructions
- Gather all ingredients and chop vegetables into uniform bite-sized pieces.
- Weigh the empty large bowl using a digital kitchen scale.
- In the bowl, combine chopped vegetables with kosher salt and sugar. Add kombu and shiso leaves if desired.
- Cover the bowl with a lid or plastic wrap and let pickle at room temperature for at least 1 hour or up to overnight.
- 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.