Asazuke (Japanese Lightly Pickled Vegetables)
Asazuke, or Japanese lightly pickled vegetables, brings a vibrant crunch to your meals, making it an ideal side dish or snack. This quick pickling method enhances the natural flavors and colors of fresh vegetables, creating a refreshing addition to any plate. In just one hour, you can prepare these delicious pickles that pair perfectly with rice dishes, sandwiches, or stand alone as a healthy treat. The recipe is adaptable, allowing you to customize the vegetable selection to suit your preferences. Enjoy the delightful umami flavor enhanced by kombu and shiso leaves for an authentic touch!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
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
- Toasted white sesame seeds
Instructions
- Wash and prepare all vegetables: chop napa cabbage into bite-sized pieces, slice daikon and watermelon radish thinly, cut cucumber into rounds, and julienne the carrot.
- In a large mixing bowl, combine kosher salt and sugar with about one cup of water until dissolved. Add kombu piece for flavor.
- Toss in prepared vegetables until well-coated with the pickling solution.
- Cover the bowl with plastic wrap or a lid and let it sit at room temperature for at least one hour (or refrigerate overnight for deeper flavor).
- Before serving, drizzle with toasted sesame oil and sprinkle with toasted white sesame seeds.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 2g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg