Asazuke (Japanese Lightly Pickled Vegetables)
Asazuke, or Japanese lightly pickled vegetables, are a refreshing and colorful addition to any meal. This quick and easy recipe transforms vibrant, crunchy vegetables into a delightful side dish that pairs beautifully with grilled meats, rice bowls, or can be enjoyed as a healthy snack. In just one hour, you can create a zesty condiment that bursts with flavor! Perfect for potlucks or family dinners, Asazuke is not only nutritious but also customizable – feel free to mix and match your favorite vegetables and seasonings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Ingredients
Scale
- 4 leaves napa cabbage
- 2 inches daikon radish
- 1 Japanese or Persian cucumber
- ½ watermelon radish
- â…“ carrot
- Diamond Crystal kosher salt
- ½ tsp sugar
- 1 piece kombu (dried kelp)
- 5 shiso leaves (optional)
- toasted sesame oil (for drizzling)
- toasted white sesame seeds (for sprinkling)
- yuzu zest (optional)
Instructions
- Prepare your vegetables by washing and slicing them into bite-sized pieces.
- In a large mixing bowl, combine kosher salt and sugar.
- Add all the sliced vegetables to the bowl and sprinkle the salt-sugar mixture over them along with kombu.
- Toss gently until everything is evenly coated.
- Let the mixture sit at room temperature for at least one hour, or refrigerate overnight for enhanced flavor.
Nutrition
- Serving Size: 1/2 cup (100g)
- Calories: 30
- Sugar: 3g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg