Japanese Pickles Recipes
JAPANESE PICKLE ROLL (HANDROLL, TEMAKISUSHI)
Steps:
- Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
- Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls
- VARIATION: CONES
- As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce.
JAPANESE PICKLED CARROTS
Pickles are a big part of Japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch!
Provided by KaffirLime
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil water in a medium pot and add about a heaped teaspoon of salt.
- In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
- In a separate bowl, grate carrots with a mandolin, about an inch in length.
- When the water starts bubbling, add in the grated carrots to blanch.
- Count to 10.
- Remove carrots and drain.
- Toss carrots into bowl with the 3 ingredients and mix well.
- Add sesame seeds and toss again.
- Let it cool to room temperature.
- Squeeze them into a few medium size jars with the remaining juice.
- Keep refrigerated.
- Stays crunchy and fresh for months!
Nutrition Facts : Calories 145.2, Fat 12.3, SaturatedFat 1.7, Sodium 103.3, Carbohydrate 7.9, Fiber 2.4, Sugar 3.1, Protein 1.7
JAPANESE PICKLED CUCUMBER
A very tasty and refreshing little treat! Goes great with sushi and as a side to spicy dishes, as a cooling accompaniment. Prep time does not include marinating time.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
- Rinse cucumbers under cold water to remove salt.
- Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
- Pour over cucumbers.
- Marinate cucumbers overnight in refrigerator in sealed container.
Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 1309.6, Carbohydrate 9, Fiber 0.4, Sugar 7.5, Protein 0.5
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- Shiozuke (Salt Pickling) Shiozuke is the simplest Japanese pickle to start with. You can literally use almost any vegetables – cucumbers, carrots, eggplant, daikon, celery – with this salt pickling method.
- Pickled Cucumber. If you prefer quick pickling, this is the recipe to follow. You can choose to pickle the cucumbers as quickly as 2 hours or up to 2 days.
- Misozuke (Miso Pickling) Yes, you can pickle your seasonal vegetables with miso. Known as Misozuke, this miso pickling method helps preserve the ingredients for a long time.
- Shoyuzuke (Soy Sauce Pickling) Shoyuzuke (醤油漬け) is to pickle ingredients in soy sauce-based agent. It is another Japanese pickling technique that one could easily master at home.
- Pickled Cabbage. This pickle will put your whole head of cabbage and extra cucumber into good use. Brined in salt, kombu and chili flakes, the palate-cleansing Pickled Cabbage (tsukemono) makes a perfect accompaniment to a traditional Japanese meal.
- Japanese Pickled Cucumbers. Anyone who is new to pickling will be able to tackle this recipe. You will need only simple seasonings like salt, soy sauce, sugar, and sesame oil.
- Pickled Tomatoes. Reserve the extra tomatoes you’re going to make into soup for this Japanese-style pickled tomatoes! Marinated in dashi-infused vinegar, they add a pop of color and make a refreshing side to serve with your meal.
- Pickled Ginger (Gari) Often served and eaten as part of your sushi meal, pickled ginger (known as Gari in Japanese) is perfect for cleansing the palate.
- Kasuzuke (Sake Less Pickling) Made with sake lees, the leftover from the refining process of sake production, Kasuzekue is a traditional Japanese pickle that represents the essence of Japanese cuisine.
- Pickled Turnip with Yuzu. This pickled turnip employs a shallow pickling technique known as Asazuke. Most Japanese home cooks favor asazuke as it allows you to pickle vegetables in a short period of time.
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