10 Easy Japanese Pickles (Tsukemono) Recipes for Beginners | Vegan | Authentic Japanese Food

cut cucumber into bite-sized please prepare a straight container or plastic bag put soy sauce rice vinegar sugar sesame oil and sesame seeds mix cucumber with seasonings refrigerate for at least 30 minutes the taste will be soaked well if you let it sit overnight cut carrot into long sticks please prepare stretch container or plastic bag put miso paste bearing soy sauce grated garlic and grated ginger mix carrot with seasonings refrigerate overnight cut eggplant into long sticks shred scissor leaf sprinkle salt on eggplant wrap the salt onto eggplant when water comes out squeeze it lightly wipe the moisture off eggplant put minced shiso soy sauce and sesame oil stir to combine you can eat it right away cut cabbage into bite size shrimp carrot sprinkles hot on cabbage and carrot wrap the salt onto them and leave it for a while when water comes out wipe the moisture of vegetables put grated ginger soy sauce and rice vinegar start to combine you can eat it right away slice avocado put it in straight container or plastic bag put lemon juice soy sauce mirin and water mix avocado with seasonings refrigerate for 30 minutes please be careful not to pickle too long the taste might be too strong sesame seeds when eating boil bean sprouts for 1 minute drain water and remove moisture well sprinkle sugar salt black pepper soy sauce sesame oil and rice vinegar start to combine you can eat it right away it will taste good to utilize in the refrigerator too thinly slice cucumber soak dried wacom seaweed in hot water you can use just water but boiling water is better because it can remove unique smell of vacuum drain the hot water and wash it with cold water put cucumber and raccoon in straight container or plastic bag add rice vinegar sugar and soy sauce mix cucumber with seasonings refrigerate for at least one hour taste will be soaked well if you let it sit overnight remove calyx of okra rub salt on the surface of okra and leave it for 2 minutes boil it for 2-3 minutes drain water and remove moisture well prepare stretch container or plastic bag and make pickling liquid water soy sauce mirin salted combo and salt soak boiled okra in the liquid add red pepper as you like and refrigerate overnight i put shredded chili pepper peel daikon and cut it into long sticks sprinkle salt on daikon wrap the salt onto it and leave it for a while remove seed of the salted plum and mix it i also use this chisel leaves for pickles when daikon's water comes out drain the water add salted plum honey if you like sour taste please reduce the amount of honey and rice vinegar stir to combine refrigerate for at least one hour tastes will be soaked well if you let it sit overnight cut the bell pepper into bite-sized put it in straight container or plastic bag put lemon juice miso paste and meringue mix it with seasonings refrigerate overnight i added lemon when dishing up you

Channel: JAPANESE COOKING CHANNEL

Views: 805,452

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Id: jrTkUuHqnZA

Length: 11min 21sec (681 seconds)

Published: Tue Mar 22 2022