Asazuke Recipe

I absolutely love this recipe because it transforms simple, fresh vegetables into a burst of umami goodness that’s perfect for snacking or adding a crunch to any meal. Plus, the pickling process is like a fun little science experiment, and who doesn’t love a dish that can be prepped ahead and only gets better with time?

Making Asazuke is a passion of mine. This quick Japanese pickling method heightens the natural flavors of those veggies we hold dear.

This is all about the fabulous crunch, people (as in you, my family, obento’s beloved cucumbers, and your showering friends). My brine is a simple combo of salt, sugar, and rice vinegar.

The addition of mirin gives a hint of umami perfection. Because you know I love those secret flavors.

Asazuke Recipe Ingredients

• Cucumber: Low in calories, hydrating, and packed with antioxidants.
• Carrot: Rich in beta-carotene, supports good vision and immune health.
• Napa Cabbage: Contains dietary fiber, vitamins C and K, and promotes digestion.
• Rice Vinegar: Adds a subtle tangy flavor, enhances nutrient absorption.
• Mirin: Sweet rice wine, gives a hint of sweetness and umami depth.
• Salt: Essential for flavor balance and drawing out moisture.

Asazuke Recipe Ingredient Quantities

• 1 small cucumber
• 1 medium carrot
• ¼ small head of napa cabbage
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon dashi (optional)
• 1 small piece of kombu (optional)
• 1 red chili pepper (optional)

How to Make this Asazuke Recipe

1. Clean the cucumber, carrot, and napa cabbage completely in cool water.

2. Thinly slice the cucumber, about 1/8 inch thick. Peel the carrot and slice it into pieces the size of matchsticks. Cut the napa cabbage into pieces the size of a bite.

3. Take a big bowl and mix with it the cucumber, carrot, and napa cabbage. These have been sliced for you and are just waiting to be mixed in a big bowl.

4. Add 1 tablespoon of salt to the vegetables, and toss them to coat evenly. Let them sit for about 20 minutes so they can shed the excess moisture.

5. In the interim, make the pickling marinade by blending the sugar, rice vinegar, mirin, and dashi in a separate bowl. Mix until you achieve a perfect solution in which the sugar has completely dissolved.

6. If you are using kombu and red chili pepper, add them to the marinade for increased flavor.

7. After 20 minutes, lightly press the vegetables to get rid of any extra liquid that the salt made them give up.

8. Mix the drained vegetables with the pickling marinade that has been prepared. Ensure everything is tossed and mixed together well, so the vegetables are uniformly dressed.

9. Pour the mixture into a large resealable bag or an airtight container, pressing out any excess air before sealing.

10. Chill for no less than 30 minutes before serving. For greater flavor, allow it to steep for a few hours or overnight. Serve well chilled.

Asazuke Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Peeler
4. Large bowl
5. Medium bowl
6. Measuring spoons
7. Mixing spoon or spatula
8. Container (airtight or resealable bag) for storing
9. Optional: Mandoline for thin slicing

FAQ

• Can I make Asazuke without dashi?Dashi is optional in this recipe. You can make a delicious Asazuke using just the other ingredients. Dashi gives it a depth of flavor, but you can live without it.
• What’s the role of kombu in Asazuke?Kombu is utilized to intensify the umami flavor within the pickling procedure. It may be excluded if you favor a simpler taste profile.
• How long should I marinate the vegetables?Generally, Asazuke must be pickled for approximately 30 minutes to 1 hour in an icebox to achieve its signature taste.
• Can I add other vegetables to Asazuke?Definitely! You can play around with different kinds of vegetables such as daikon, bell peppers, or zucchini for different flavors and textures.
• Is it necessary to use mirin?If you can’t get mirin, you can still make this recipe. All you need to do is replace the mirin with a bit of sugar.
• How do I store leftover Asazuke?Any leftover Asazuke should be stored in an airtight container in the refrigerator. Consuming it within a few days is ideal to ensure optimal freshness.
• Can I make this recipe spicier?Certainly! To intensify the heat, just incorporate additional red chili pepper or replace it with the pepper of your choice that brings the heat.

Asazuke Recipe Substitutions and Variations

Salt. Replace with sea salt or kosher salt.
Honey or agave syrup can be used as an alternative to sugar. Adjust to taste.
Rice vinegar: Use apple cider or white wine vinegar in its place.
Substitute mirin with a blend of sake and sugar, or use sweet sherry.
Dashi: Use vegetable broth or water, if excluding.

Pro Tips

1. Use a mandoline slicer for uniformly thin cucumber and carrot slices. This ensures even pickling and enhances the presentation of the dish.

2. Massage the salt into the vegetables gently but thoroughly during step 4. This helps to draw out excess moisture more effectively and ensures the vegetables remain crisp after pickling.

3. Toast the kombu lightly before adding it to the marinade, if using. This enhances its umami flavor and infuses the marinade with a more robust taste.

4. Slice the red chili pepper thinly and remove the seeds for a milder heat, or keep the seeds if you prefer a spicier kick. Adjust the amount as needed based on your spice preference.

5. Store the pickled vegetables in the refrigerator for up to a week, but for optimal flavor and texture, consume them within 3-4 days. The flavors intensify over time, so adjust the marinating duration based on your taste preference.