Asazuke
Asazuke, from above
VegVeganJapan

Asazuke

Lightly salted crunchy vegetables pickled in under an hour. Fresh, crisp, and endlessly snackable.

15 minTime
1 gProtein each
mildSpice
Shallow pickles2 chapters · 1 min read

Make it your way

Grandma's wayLightly salted quick pickles.
The original
32kcalsame
1 gproteinsame
2 gfibresame
15minutessame

Asazuke.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cucumber2, in chunks
Cabbagea few leaves, in squares
Carrot½, thinly sliced
Salt1½ tsp
Kombua small piece, in strips
Gingera few strips
Dried red chilli1, sliced
Rice vinegar2 tsp, optional

Method

3 steps
  1. 1Put all the vegetables in a zip bag with salt, kombu, ginger, chilli and vinegar.
  2. 2Massage well and press out the air. Chill at least 30 minutes, up to a day.
  3. 3Squeeze lightly and serve.
Serve it like this

Serve a small heap in a little dish beside rice and miso soup.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Asazuke: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
With a main Ochazuke15 min
With a main Hambagu40 min
On the side Miso soup20 min
To drink Matcha latte5 min
Sign up to send it to your cook