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Japanese Pickled Vegetables

Quick Japanese Pickled Vegetables (Asazuke) Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 22
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber
  • 1 small daikon radish (about 6 oz)
  • 1 medium carrot
  • 2 tsp kosher salt
  • 1 tbsp unseasoned rice vinegar
  • 1 tsp sugar
  • 1 square inch dried kombu (optional)
  • 1 tsp toasted sesame seeds

Method
 

  1. Slice the cucumber, daikon, and carrot into ΒΌ-inch thick rounds.
  2. Whisk the salt, rice vinegar, and sugar until dissolved, and add the kombu if using.
  3. Toss the vegetables with the seasoning mixture and massage by hand for 1 to 2 minutes.
  4. Pack the vegetables and all their liquid into a container, press a weight on top, and refrigerate for 30 minutes.
  5. Lift from the brine with a slotted spoon, transfer to a bowl, and scatter with sesame seeds before serving.

Notes

The 30-minute rest is not counted in hands-on prep time. For deeper flavor, let them sit an hour or even overnight. Drain before serving if you prefer a drier pickle, but the brine adds a nice tang.