I absolutely adore this recipe because it’s a refreshing twist on traditional Japanese pickles, offering vibrant flavors and textures with minimal effort. Plus, the combination of eggplant, cucumber, and shiso creates a tantalizing blend that feels both exotic and familiar, making it perfect for impressing friends at any gathering.
The titillating flavor of Shibazuke pickles is one of my favorites. I adore the Japanese dish and the contrasting textures and tastes it combines—those of eggplant, cucumber, and perilla leaves, which are flavored with fresh ginger and pickled in salt, rice vinegar, and a stylish splash of mirin.
When I make Shibazuke, I color the dish with red shiso extract. It makes the pickles beautiful; but the artful color aside, the taste of Shibazuke is what makes me keen to eat it every day.
Ingredients
Eggplant:
Few calories and rich in fiber, helps digestion.
Cucumber:
Soaking wet with water, it’s refreshing and rejuvenating.
Perilla leaves (shiso):
It is fragrant, helps conserve, and provides inimitable taste.
Fresh ginger:
Adds warmth and spiciness; anti-inflammatory.
Rice vinegar:
Imparts a slight acidity, assists in pickling.
Ingredient Quantities
- 1 medium-sized eggplant
- 1 cucumber
- 50g perilla leaves (shiso)
- 25g fresh ginger
- 2 tablespoons salt
- 200ml rice vinegar
- 50ml water
- 1 tablespoon mirin
- 1 tablespoon sugar
- Red shiso extract or red food coloring (optional for color)
Instructions
1. Start by giving the eggplant and cucumber a good wash. Cut the eggplant in half, lengthwise, and then thinly slice it into half-moons. Thinly slice the cucumber into rounds.
2. Take the fresh ginger root and cut it into thin slices. Then cut these slices into matchstick-sized pieces. Wash the shiso leaves and cut them into narrow strips.
3. A bowl, the eggplant, cucumber, ginger, and perilla leaves. Salt. The mixture formed from these ingredients seems almost too simple to be the foundation for a refreshing, palate-cleansing banchan (side dish) served at the beginning of a meal. Yet, after these components undergo a short, thoughtful preparation and then anointing with sesame oil, they miraculously come together as one, in flavor and texture.
4. Remove as much liquid as possible from the vegetable mixture that has been salted and set aside. To do this, you need the right tools and a bit of patience. Your first step is to transfer the vegetable mixture to a fine-mesh strainer. This will get rid of the bulk of the liquid. But to remove the rest of the liquid—the part that’s trapped in the vegetables—you need to squeeze.
5. In a small saucepan, combine rice vinegar, water, mirin, and sugar. Heat the mixture very gently, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature.
6. If you want a traditional red color to the vinegar mixture, add one of these: red shiso extract or a small amount of red food coloring.
7. Place the clean, drained vegetables into a fresh, sealable jar or container.
8. When the mixture has cooled, pour it over the vegetables. Make sure they are fully submerged. Then seal the jar or container with a lid.
9. Let the flavors meld and develop in the pickles for at least one day, and more if you have time to spare. The taste of the pickles will become more intense with age.
10. As a tasty snack, a side dish, or an accompaniment to many different types of Japanese meals, serve the shibazuke pickles. Enjoy!
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Vegetable peeler (optional, for ginger)
4. Fine-mesh strainer
5. Mixing bowl
6. Small saucepan
7. Wooden spoon or spatula (for stirring)
8. Measuring spoons
9. Measuring cups
10. Sealable jar or container
FAQ
- What type of eggplant should I use for shibazuke pickles?For the best results, use a Japanese eggplant. Its tender flesh and thin skin are perfect for pickling.
- Can I use a substitute if I can’t find perilla leaves?If shiso is not available, you might use basil or mint in its place, acknowledging that the flavor will change and not be quite the same.
- Is it necessary to use red shiso extract or food coloring?No, it’s not required. Red shiso extract or food coloring is mainly used for aesthetic reasons, to provide the pickles with a traditional reddish-purple color.
- How long does it take for the pickles to be ready to eat?Permit the pickles to undergo fermentation in the refrigerator for a minimum of 24 hours. However, allowing them to ferment for 48-72 hours is preferable, as the taste will be more robust and tastefully developed.
- Can I use regular vinegar instead of rice vinegar?Though rice vinegar is best for its mild flavor, you can swap it out for apple cider vinegar or white wine vinegar in a pinch. Just be ready for a flavor profile that is somewhat different.
- What is the purpose of adding mirin to the pickling liquid?The pickling liquid is made more flavorful by the addition of mirin, a rice wine that dissolves into a pool of small, sweet, and harmonious flavors. These flavors counterbalance the sharpness of vinegar and maintain a fine balance in our palate adventure.
- How long can I store shibazuke pickles?You can keep Shibazuke pickles in the refrigerator for up to a month stored in an airtight container, but they taste best if consumed within two weeks.
Substitutions and Variations
– You can use eggplant as a substitute for the zucchini.
Mint or basil leaves may substitute for perilla leaves (shiso).
Substitute rice vinegar with white vinegar.
You may use honey as a substitute for sugar if you want to sweeten something naturally.
Pro Tips
1. Choosing and Preparing Eggplant: When selecting an eggplant, look for one that is firm and has a shiny, smooth skin without blemishes. To reduce bitterness, soak the sliced eggplant in salted water for about 30 minutes before using it in the recipe. This will help draw out some of the bitterness and improve the overall taste.
2. Ginger Preparation: To make slicing the ginger into matchsticks easier, use a spoon to peel the ginger, as this method preserves more of the flesh. When cutting, ensure your ginger matchsticks are as thin as possible to evenly distribute the flavor without overpowering the other ingredients.
3. Handling Shiso Leaves: Shiso leaves bruise easily, so handle them gently. Roll them together into a tight bundle before slicing to achieve uniform strips. This technique not only makes slicing easier but also helps in maintaining the leaves’ vibrant green color.
4. Salting Technique: When salting the vegetable mixture, be sure to massage the salt into the slices with your hands. This will help the salt penetrate the vegetables more effectively and speed up the process of drawing out excess moisture.
5. Enhancing Flavor Absorption: To enhance the flavor absorption, after squeezing out the liquid from the vegetables, let them air dry on a clean towel for a few minutes. This will allow them to absorb more of the pickling liquid, resulting in more flavorful pickles.
Shibazuke Pickles Recipe
My favorite Shibazuke Pickles Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Vegetable peeler (optional, for ginger)
4. Fine-mesh strainer
5. Mixing bowl
6. Small saucepan
7. Wooden spoon or spatula (for stirring)
8. Measuring spoons
9. Measuring cups
10. Sealable jar or container
Ingredients:
- 1 medium-sized eggplant
- 1 cucumber
- 50g perilla leaves (shiso)
- 25g fresh ginger
- 2 tablespoons salt
- 200ml rice vinegar
- 50ml water
- 1 tablespoon mirin
- 1 tablespoon sugar
- Red shiso extract or red food coloring (optional for color)
Instructions:
1. Start by giving the eggplant and cucumber a good wash. Cut the eggplant in half, lengthwise, and then thinly slice it into half-moons. Thinly slice the cucumber into rounds.
2. Take the fresh ginger root and cut it into thin slices. Then cut these slices into matchstick-sized pieces. Wash the shiso leaves and cut them into narrow strips.
3. A bowl, the eggplant, cucumber, ginger, and perilla leaves. Salt. The mixture formed from these ingredients seems almost too simple to be the foundation for a refreshing, palate-cleansing banchan (side dish) served at the beginning of a meal. Yet, after these components undergo a short, thoughtful preparation and then anointing with sesame oil, they miraculously come together as one, in flavor and texture.
4. Remove as much liquid as possible from the vegetable mixture that has been salted and set aside. To do this, you need the right tools and a bit of patience. Your first step is to transfer the vegetable mixture to a fine-mesh strainer. This will get rid of the bulk of the liquid. But to remove the rest of the liquid—the part that’s trapped in the vegetables—you need to squeeze.
5. In a small saucepan, combine rice vinegar, water, mirin, and sugar. Heat the mixture very gently, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature.
6. If you want a traditional red color to the vinegar mixture, add one of these: red shiso extract or a small amount of red food coloring.
7. Place the clean, drained vegetables into a fresh, sealable jar or container.
8. When the mixture has cooled, pour it over the vegetables. Make sure they are fully submerged. Then seal the jar or container with a lid.
9. Let the flavors meld and develop in the pickles for at least one day, and more if you have time to spare. The taste of the pickles will become more intense with age.
10. As a tasty snack, a side dish, or an accompaniment to many different types of Japanese meals, serve the shibazuke pickles. Enjoy!
