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Asazuke (Japanese Lightly Pickled Vegetables)

Asazuke (Japanese Lightly Pickled Vegetables)
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Asazuke, or Japanese Lightly Pickled Vegetables, is a vibrant and refreshing side dish that enhances any meal with its crisp textures and bright flavors. This quick and easy recipe takes just 15 minutes of preparation, allowing the vegetables to pickle in only an hour. Perfect for casual lunches or festive gatherings, Asazuke can elevate rice bowls, bento boxes, or even serve as a delightful snack. With a colorful medley of fresh vegetables like napa cabbage, daikon radish, and cucumber, this dish not only looks appetizing but is also packed with vitamins and low in calories. Customize your pickles with optional toppings like toasted sesame oil or yuzu zest for an added burst of flavor.

Ingredients

Scale
  • 4 leaves napa cabbage (or use green cabbage)
  • 2 inches daikon radish (or use turnips or cauliflower)
  • 1 Japanese or Persian cucumber
  • ½ watermelon radish (or use red 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

  1. Thoroughly wash all vegetables. Cut napa cabbage into bite-sized pieces and slice daikon radish, cucumber, watermelon radish, and carrot into thin strips.
  2. In a large bowl, combine kosher salt and sugar; add the kombu piece.
  3. Toss all prepared vegetables in the brine mixture until coated evenly.
  4. Cover the bowl and let it pickle at room temperature for at least 1 hour (overnight for optimal flavor).
  5. Before serving, drizzle with sesame oil and sprinkle with toasted sesame seeds.

Nutrition

Find it online: https://juliataste.com/asazuke-japanese-lightly-pickled-vegetables/