‘Asazuke’ is a Japanese pickling method characterised by its short preparation time. The term can also refer to the vegetables pickled in this manner. Commonly used vegetables are Daikon, Wombok, Cucumbers, or other salad vegetables. ‘Asazuke’ is usually prepared by rubbing the cut vegetables with salt and ginger, sliced kombu or chilli.
The typical Japanese style meal ‘Ichijū Sansai’ needs a refreshing vegetable dish as the second side dish and ‘Asazuke’ is ideal for it as it is easy and quick to prepare.
Daikon Radish 1/4
Salt 1 teaspoon
Ginger * sliced into thin strips
Chill *as requires, whole or flakes
- Wash Wombok and cut 2 to 3cm. Peel skin of Daikon and cut into small pieces.
- Combine all ingredients in a large mixing bowl or a large plastic bag, rubbing very well, then set aside for a while.
- Serving suggestions are with small amount of Yuzu juice, Sprinkled with chopped Spring Onion, with Toasted Sesame Seeds, with Katsuobushi & Soy Sauce, or Kimchi Dressing.
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