Asazuke (Japanese Light Pickles) with Salt
Asazuke is one of the most popular types of Japanese pickles. Although it is a small side dish, it plays an essential role in Japanese cuisine as a flavorful accompaniment to meals.
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Servings: 2
Ingredients
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.8 oz carrot
- ½ tsp salt (2% of the weight of vegetables)
Instructions
- Trim both ends of cucumber and slice it diagonally into ⅕-inch (5mm) pieces. Peel carrot, cut it in half lengthwise, and then slice it into ⅛-inch (3mm) pieces.
- Add the vegetables (cucumber and carrot) and salt to a ziplock bag, then mix them well. Seal the bag, removing as much air as possible, and let it sit in the refrigerator with a weight on top for at least 3 hours.
Notes
- Other vegetables can be used in place of cucumbers and carrots.
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 18kcal
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