The japanese tsukemono or pickled vegetables are very present in Japanese cuisine and accompany the dishes by refreshing the palate. We suggest here a delicious Japanese recipe of garlic marinated in soy sauce for a week to make it sweeter and more fragrant. For storage, we suggest glass jars such as those from Le Parfait. If you are looking for other ideas to accompany your rice, see the end of this article!
Japanese recipe tsukemono of marinated garlic with soy sauce
- 1 glass canning jar
- 4 heads of garlic
- 1 base of boiling water
- 13 cl of shoyu soy sauce
- Peel all the garlic cloves. Put the garlic cloves in a colander and run boiling water over them for 10 seconds. Wipe them dry and put them in a glass jar with the soy sauce. The soy sauce should cover the garlic cloves, readjust if necessary.
- Let macerate for 1 week in a dry place, away from light. You will see your garlic cloves darken over time. Enjoy! You can let them marinate for several months! The longer they macerate, the sweeter and more fragrant they will become!
When you have finished eating the garlic, you can reuse the remaining soy sauce to prepare stir-fried dishes in a wok for example. The sauce used to marinate the garlic is excellent for cooking.
To accompany your rice, make our japanese rice recipe and our express Chinese cabbage tsukemono recipe. If you wish to vary the accompaniments of your rice, don’t hesitate to take a look at our article on 10 quick Japanese recipes to accompany your rice.
Tsukemono in Japan are eaten with all meals, but they can also be eaten alone, as a snack or with drinks as an appetizer. We highly recommend that you prepare tsukemono in large quantities and save them for later. Again, the more time they have to marinate, the better they taste
Don’t hesitate to give us your opinion in comments!