Asazuke is a type of Japanese pickles, and is a Washoku in which vegetables are pickled in salt or dashi stock for a short period of time.
It has a refreshing taste, so it goes well with dishes that use oil, such as tempura.
INGREDIENTS
< 2 SERVINGS >
- Eggplant : 1
- Cucumber : 1
- Salt : 3 teaspoons
- Dashi (kelp granules) : 1 teaspoon
- Chili pepper : 1 teaspoon
RECIPE
- Cut the eggplant and cucumber into bite-sized pieces.
- Put all the ingredients in a plastic bag and knead by hand.
- Put it in the refrigerator and marinate it for several hours, and when the vegetables become tender and the taste soaks in, it’s done.
SUPPLEMENT
As for the vegetables to be pickled, even Chinese cabbage and turnip can be delicious lightly pickled vegetables.
Adjust the amount of salt, etc., as the way the vegetables soak in the flavor will change.
The photo is a sample image.