Easy Tsukemono recipe
Tsukemono, literally "choice of vinegar" in Japanese, are an infinite variety of vegetables and sometimes even fruit, marinated in a subtle blend of salt, vinegar, sugar and sometimes condiments such as ginger or chili pepper. This preserving technique has evolved over time to become a culinary art in its own right, adding a welcome touch of acidity and freshness to Japanese dishes. These delicious pickled vegetables, renowned for their tangy flavor, refreshing crunch and bright colors, have held a special place in Japanese meals for centuries. Served as an accompaniment to main courses or as a condiment, tsukemono are appreciated for their ability to enhance flavors, balance meals and offer a palette of interesting textures. Each region of Japan has its own variations of tsukemono, from simple pickled cucumbers to complex mixtures of vegetables marinated in special vinegar blends handed down from generation to generation.
- Prep Time
- 15 minutes
- Servings
- 2 portions
Ingredients
- 50g cucumber
- 50g carrot
- 50g daikon (Japanese radish)
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons rice vinegar
- 1 teaspoon sesame seeds (for garnish, optional)
Directions
- Peel the carrot and daikon. Wash each vegetable in cold water.
- Wipe off excess water from washed vegetables, then cut into thin slices or julienne. For even slices, use a mandolin. Transfer to a clean bowl.
- Pour the soy sauce, mirin and rice vinegar into a clean container. Mix well: your simple marinade is ready, as the name suggests.
- Add the vegetables to the marinade. Make sure the marinade coats all the vegetables evenly. Leave to marinate in the fridge for at least 10 minutes (for a light flavor) or overnight for a stronger taste.
- When you're ready to serve, lightly drain the pickled vegetables. Arrange them attractively on a platter. Sprinkle with sesame seeds for added crunch and flavor.
