Quick and Easy Japanese Pickles
Make lots and enjoy salad-style.
10 minutes+
61kcal
0.4g
- Nutrition facts are for one serving.
- Cooking time does not include the time required for pickling.
- Nutrition values are for 41% consumption of the marinade.
Ingredients(Servings: 2)
Directions
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Chop all of the vegetables into small pieces.
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Cut dried konbu seaweed (A) into pieces 1 cm (1/2 in.) wide and 3 cm (1-1/4 in.) long. Mix with the other ingredients from (A) to make the marinade.
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Pickle the vegetables (1) in the marinade (2) for half a day.
Cooking Basics
Carrots - random cut
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
Cucumbers - random cut
Cut off both ends, and rotate the cucumber as you chop from end to end.
Daikon radish - random cut
Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.
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