Japan Eats

Asazuke

This wonderfully fresh pickled ‘salad’ makes an excellent winter side-dish. I like to serve this together with any kind of nabe (Japanese hotpot) or beside salmon or mackerel, the yuzu-flavored pickles helping to balance the oiliness of the fish. It also makes excellent otsumami (Japanese tapas) served alongside beer, shochu or sake.

This particular recipe calls for Chinese cabbage, but you can also use a mixture of Chinese cabbage and the regular variety.

Flavored with yuzu, a citrus fruit found in China, Korea and Japan.

Flavored with yuzu, a citrus fruit found in China, Korea and Japan.

Ingredients (serves 8 as a side dish)

  • 300g Chinese cabbage (3-4 leaves)
  • 80-100g cucumber
  • 150-200g kabu turnip (with stem and leaves still attached)
  • 1/2 a yuzu, sliced into strips
  • One 10cm by 10cm piece of kombu (kelp)
  • 1 and 1/2 teaspoons of salt
  • 1 teaspoon of kobu-cha (kelp tea)
  • 1 dried red pepper

Method

First cut the Chinese cabbage into large pieces. The leaves should be roughly 3-4 cm in size, while the hard white stem section should be sliced into pieces 5-7cm in width, following the grain.

Next, slice the cucumber into pieces 2-3mm thick.

Cut the stem from the top of the turnip, leaving about 1cm. Boil the stems in a pan of water for about 10 seconds, then place them into a dish of cold water. Quickly wash them and squeeze any moisture out. Cut the stems into sections 3-4cm in length.

Now, wash the turnip, using a toothpick to clean the remaining stem section. Peel the turnip, being careful to leave the remaining stem in place. Finally, slice the turnip into 1mm thick pieces, again following the grain.

Prepare the kombu by cutting it into 2-3mm pieces using a pair of kitchen scissors.

Finally, slice the red pepper into two halves and discard the seeds inside.

Seal all the ingredients in a double plastic bag, making sure there’s still some air trapped inside. Now shake the bag, so that all is mixed well.

Squeeze the plastic bag so as to let all the air out. Refrigerate for 3-4 hours (or even overnight) before serving.

A note about serving asazuke

It is important that when you serve the dish, you drain any excess water by using both hands and squeezing the vegetables.  Asazuke should not be served swimming in liquid.

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