Asaszuke
prep & cook time 30 minutes
【1 Preparation 3 minutes】
Cut off both ends of the cucumber and slice it diagonally into pieces about 5mm thick. Peel the daikon with a slightly thicker peel, cut it in half lengthwise. Lay it flat and slice into pieces about 5mm thick. Peel the carrot, cut it in half lengthwise, and lay it flat to slice into pieces about 3mm thick.👉 If the daikon is thick, cut it into quarters lengthwise before slicing.
👉 Feel free to cut the vegetables into thin slices, chunks, or any shape that matches your preferred texture.
【2 Marinating 20-30 minutes】
Open the bag containing the Asazuke base and add the vegetables prepared in 【1】. Massage the vegetables well to ensure the brine coats everything evenly, then let them sit for 20–30 minutes.👉 After massaging the vegetables, seal the bag tightly and lay it flat so the vegetables are fully submerged in the brine. To ensure even marination, flip the bag over a few times during the process. If not using a bag, use a small bowl or a flat container and make sure the vegetables are fully immersed in the brine.
👉 Initially, the amount of brine may seem small, but as the vegetables release water while marinating, it will become sufficient.
【3 Plating 3 minutes】
Once the main dish is ready, transfer the pickled vegetables to a serving dish.👉 If you like, you can sprinkle some shichimi togarashi etc. for added flavor.