Tsukemono are pickled and brined vegetables that are served as a side dish in Japanese dishes. Japanese people eat them daily since they can be found from breakfast to dinner.
Personally, I love tsukemono, I simply accompany them with a bowl of Japanese rice. They can also be served as an appetizer with Japanese beer. This is often the case in izakaya in Japan.
Here is a recipe for tsukemono very simple and quick to make.
Recipe tsukemono Chinese cabbage carrot
Ingredients
- 4 sheets Chinese cabbage
- 1 carrot
- 1/2 tsp salt flower
Sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
Instructions
- Cut the cabbage leaves into 4 cm thick pieces. Peel the carrot and slice it as well.
- Place the cabbage and carrot pieces in a bowl and add the fleur de sel. Mix well until the vegetables soften a little.
Preparing the sauce
- In a saucepan over low heat, whisk together the vinegar, soy sauce, mirin and sesame oil. As soon as it simmers, remove from heat.
- Add this sauce to your vegetables, mix well and then, once covered with cling film, weight down with a weight.
- Let macerate for 1 hour in the fridge, it's ready! They can be eaten at your convenience, cold or at room temperature.
You can vary the salt, here we used Japanese plum salt. The taste is different but still good!
Now that you have the basics, treat yourself!
Our advice:
In our recipes, we always show ingredients that are easy to find in supermarkets, but of course, we advise you to use mirin and soy sauce of the best quality possible because these are the same ingredients that will make your tsukemono a delicious dish!
Tsukemono can be served with:
- of our Japanese rice recipe.
- ramen, yakisoba or soba for example.
- our miso soup express recipe.
- they will also be very appreciated during a Japanese aperitif accompanied by edamame, Japanese beers and karaage! They bring a fresh note when eating fried food.
- they can be accompanied by other tsukemono, like our garlic tsukemono marinated in shoyu soy sauce
Variation:
You can vary the salt, here we used Japanese plum salt. The taste is different but still good! Now that you have the basics, treat yourself!
