Tsukemono (Japanese-Style Pickled Vegetable)
Tsukemono are Japanese-style pickled vegetable.
Typical vegetables used for pickles are cucumber, eggplant, Chinese cabbage, Japanese radish and others. Vegetables are pickled in a variety of ways including using salt, salted rice-bran paste, and fermented soybean paste called miso. Pickled method differs depending on local customs · products · climate etc. It takes a long time to make the distinctive taste of that region. Therefore, it is difficult to classify them systematically. In other words, Tsukemono are said to resemble European cheese traditions and culture.
DonDon Series Shirotsuyu is very convenient and easy to use for Dashi and seasoning for all-in-one. Please look at the pickled cucumber recipe below with DonDon Series Shirotsuyu.
～ Cucumber Chili Pickles ～
DonDon Series Shirotsuyu・・・・・・・10ml
Gochujang (Korean Spicy Bean Paste)
Dried Red Chili Pepper
White Sesame Seeds
＜How to Make＞
① Cut the cucumber into rolling wedges (bite size).
② Place the cucumber and salt in a bowl and rub them while, then leave it for 15-30 minutes.
③ When some water come out from the cucumber, squeeze the water and rince with fresh water.
④ Mix DonDon Series Shirotsuyu, Sesame oil, and Gochujang in a bowl. Then add ③ cucumber.
⑤ Stir them thoroughly, add sesame seed and chopped chili pepper.
Pickle them for 5 to 10 minutes.
⑥ Serve them when the cucumbers are pickle to the center part.