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Make your fresh veggies even tastier with this simple recipe for miso asazuke vegetable pickles. 'Asazuke' means 'lightly pickled' or 'mildly pickled', and it is a process used often in Japanese cuisine to add a boost of sweet, savoury, or sour flavour to fresh vegetables. In this recipe, the vegetables are left to sit in liquid miso, thereby giving them a touch of mellow nuttiness and a hint of extra umami from the added dashi stock. Give this recipe a try and see how tasty fresh vegetables can be.
2 tbsp liquid miso with dashi 1 leaf chinese cabbage 1 cucumber 1/4 carrot 1 aubergine ground white sesame seeds to garnish
Finley slice the cabbage leaf. Cut the cucumber into 5mm thick round slices. Cut the carrot portion into half moon slices. Cut the aubergine into 3cm long batons.
Place all the vegetables into a plastic bag with a zipper attached. Add the liquid miso and seal the bag. Massage and coat all of the vegetables until the liquid miso is evenly distributed. Leave to rest for 1 hour in the fridge.
Remove the vegetables and slightly squeeze to remove any excess moisture. Plate the vegetables to serve and garnish with ground sesame seeds.