Description
Asazuke, or Japanese Lightly Pickled Vegetables, is a vibrant and refreshing side dish that enhances any meal with its colorful crunch and zesty flavor. Made from a variety of fresh vegetables, this quick pickle recipe requires minimal active preparation time and offers a delightful burst of taste in just one hour. Perfect for lunch boxes, dinner sides, or as a unique addition to sushi platters, Asazuke is not only healthy but also incredibly versatile—customize it with your favorite veggies and herbs. Enjoy the authentic taste of Japanese cuisine right in your kitchen!
Ingredients
Scale
- 4 leaves napa cabbage
- 2 inches daikon radish
- 1 Japanese cucumber
- ½ watermelon radish
- ⅓ carrot
- Diamond Crystal kosher salt
- ½ tsp sugar
- 1 piece kombu (dried kelp)
Instructions
- Chop the vegetables into bite-sized pieces and place them in a large bowl.
- In that bowl, combine kosher salt and sugar, then add the kombu. Mix until well combined.
- Toss the chopped vegetables in the pickling mixture until evenly coated.
- Cover with plastic wrap or a lid and let marinate at room temperature for at least 1 hour or refrigerate overnight for deeper flavor.
- Serve garnished with optional sesame oil, sesame seeds, and yuzu zest.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 35
- Sugar: 3g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg