Description
Enjoy vibrant flavors with Asazuke (Japanese Lightly Pickled Vegetables). Quick and easy recipe ready in just one hour—try it today!
Ingredients
Scale
- 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 (for drizzling)
- toasted white sesame seeds (for sprinkling)
- yuzu zest (optional)
Instructions
- Gather all ingredients and prepare a large bowl.
- Use a digital kitchen scale to weigh the empty bowl.
- Chop vegetables into thin slices or bite-sized pieces.
- In the bowl, mix chopped vegetables with kosher salt and sugar; add kombu for umami flavor.
- Cover the bowl and let it sit at room temperature for at least one hour.
- Serve the pickled vegetables drizzled with toasted sesame oil and sprinkled with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup (75g)
- Calories: 18
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg