Japanese Pickles Asazuke Recipe
Asazuke is similar to tsukemono, but the method of cooking is quite different. Tsukemono can take days to cook while asazuke can be prepared and finished in less than 60 minutes. Vegetable asazuke contains cucumbers, bell peppers and cherry tomatoes flavored with salt, sugar, and dashi.
Ingredients
Asazuke Vegetable Preparation
- 2 cucumbers
- 1 tsp salt
- 10 cherry tomatoes
- 1/2 red and yellow bell pepper
Asazuke Sauce
- 200 ml water
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp dashi
Instructions
Vegatable Preparation
- Cut and peel the cucumbers to desired sizes. (I did some bite-sized slices and some larger pickle shaped pieces)
- Add 1 tsp of salt into the mixing bowl and mix well with the cucumbers
- Set the cucumbers aside for at least 10 minutes
- Create a cross-shaped cut on top of each cherry tomato and place in a container
- Slice the red and yellow bell peppers and place in a container
Asazuke Sauce Preparation
- Add 200 mL into a measuring cup
- Add 1 tsp of salt, 1 tsp of sugar, and 2 tbsp of dashi into the water
- Mix everything well
Final Steps
- Squeeze out the water from the sliced cucumbers and place into a container
- Pour the asazuke sauce into each of the vegetable containers
- Keep the vegetables in the refrigerator for at least 30 minutes before serving
- Plate the asazuke vegetables and enjoy
