Description
Asazuke, or Japanese Lightly Pickled Vegetables, is a vibrant and refreshing dish that brings a burst of color and crunch to your table. This quick and easy recipe transforms everyday vegetables into a delightful accompaniment for any meal.
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
- Chop all vegetables into bite-sized pieces.
- Weigh your empty bowl using a digital kitchen scale for accurate measurements.
- In a large bowl, mix chopped vegetables with kosher salt until well coated.
- Add kombu and sugar; mix thoroughly.
- Cover the bowl and let it sit at room temperature for at least one hour or refrigerate overnight for deeper flavor.
- When ready to serve, drizzle with toasted sesame oil and sprinkle toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 40
- Sugar: 3g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg