Asazuke (Japanese Quick Pickled Vegetables)

Name: Asazuke (Japanese Quick Pickled Vegetables)
Total time: 300 s
Yield: 4 Servings
Cuisine: British
Ingredients: 250 g Vegetables *I used Cabbage, Cucumber and Carrot; *Other suggestions include Daikon (White Radish), Wombok, Turnip, Celery, etc; 5 g (1 teaspoon) Salt *2% of the weight of Vegetable(s); 1/4 teaspoon Dashi Powder *Kombu (Kelp) OR Katsuo (Bonito); 1/2 teaspoon Sugar; 1/2 teaspoon Soy Sauce; 1/4 cup Water; *Note: If you like sour flavour, you can add 2-3 teaspoons Rice Vinegar. I usually don’t add Vinegar; 1 small piece Ginger *cut into fine strips; 1 Dried Chilli OR some Chilli Flakes; 1 small piece Dried Kombu (Kelp); Yuzu Peel *cut into fine strips*; Toasted Sesame Seeds *add just before serving; Shiso *thinly sliced, add just before serving

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Asazuke’, Japanese Quick Pickled Vegetables, is very popular. It can be prepared quickly and easily, but many people use store-bought brine called ‘Asazuke No Moto’. ‘Asazuke’ can be prepared with Salt only, but it taste much better with some additional ingredients that adds Umami. This is how I make ‘Asazuke’. It is a great side dish for Japanese style dinner.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes plus resting time

4 Servings

250 gVegetables *I used Cabbage, Cucumber and Carrot
*Other suggestions include Daikon (White Radish), Wombok, Turnip, Celery, etc
Brine
5 g (1 teaspoon)Salt *2% of the weight of Vegetable(s)
1/4 teaspoonDashi Powder *Kombu (Kelp) OR Katsuo (Bonito)
1/2 teaspoonSugar
1/2 teaspoonSoy Sauce
1/4 cupWater
*Note: If you like sour flavour, you can add 2-3 teaspoons Rice Vinegar. I usually don’t add Vinegar
Additional Ingredients
1small piece Ginger *cut into fine strips
1Dried Chilli OR some Chilli Flakes
1small piece Dried Kombu (Kelp)
Yuzu Peel *cut into fine strips*
Toasted Sesame Seeds *add just before serving
Shiso *thinly sliced, add just before serving

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Steps

5 minutes plus resting time

1

Cut all vegetables into the size that is easy to eat. Some vegetables take longer time to get pickled and some vegetables get pickled very quickly. Cut them accordingly. *Note: Today I cut Cabbage into 2-3cm pieces, Cucumber into 3mm thick sliced and Carrot into thin strips.
2

To marinate, you need a right size container and a weight, but I have found a ziplock bag is the easiest method. Place the vegetables in the reusable bag. Combine all the Brine ingredients and add to the vegetables, mix to combine well, then remove the air. Squeeze the bag a few times to add pressure to the vegetables.
3

Marinate in a cool place OR fridge for 30 minutes for leafy vegetables OR a few hours for root vegetables such as Daikon and Carrot. Discard the brine before serve. I sprinkled with some Toasted Sesame Seeds today.