Asazuke (Japanese Light Pickles) with Salt
Asazuke is one of the most popular Japanese pickles. Although it is a small dish, it plays an essential role in Japanese cuisine as a flavorful accompaniment to rice. You will become addicted to its salty flavor and crunchy texture.
Ingredients
- 1 (3.5oz./100g) Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.8 oz. (50g) carrot
- ½ tsp salt (2% of the weight of vegetables)
Instructions
- Trim both ends of the cucumber and slice it diagonally into 0.2 inch (5mm) wide pieces. Peel the carrot, cut it in half lengthwise, and then slice it into 0.1 inch (2.5mm) wide pieces.
- Add the cucumbers, carrots, and salt to a ziplock bag, and massage them together. Remove the air, seal the bag, 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.
Enjoyed this recipe?I would be happy if you shared it with your friends.