1. Yamitsuki Cucumber
Ingredients (2-3 servings)
・7 oz (200g) Cucumber
・Salt (for preparing cucumbers)
・A pinch of Salt
・A pinch of Sugar
Seasoning for Asazuke
・1 tbsp Rice vinegar☆
・1 tsp Soy sauce☆
・1 tsp Mirin☆
・1 tsp Sesame oil☆
・A pinch of Dashi powder☆
・1/3 tsp Grated garlic☆
・Chili pepper (optional)☆
Direction
1. Before cutting the cucumbers, rub salt on the surface. Rinse clean. This will help to soften the cucumber’s green smell. Cut cucumbers into bite-size pieces. Tap the back of a knife against the back of the cucumber to make a light slit.
2. Place cucumbers in a bowl, sprinkle with a pinch each of salt and sugar, and mix well. Leave for 10 minutes, and if moisture comes out, wipe with a paper towel.
3. Put ☆ in a storage container and mix well. Add the cucumbers and toss well to coat with the sauce, then let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
2. Mugen Cabbage
Ingredients (2-3 servings)
・7 oz (200g) Cabbage
・1 tsp Salt
Seasoning for Asazuke
・1 tbsp Rice vinegar☆
・1 tbsp Sesame oil☆
・1/2 tbsp Sugar☆
・1 tsp Grated garlic☆
・1 tsp Grated ginger☆
・1/2 tsp Ra-yu (Chili oil)☆
Direction
1. Cut cabbage into bite-size pieces. Place cabbage in a bowl, sprinkle with salt and mix well. Place a weight on top and let sit for about 30 minutes until the cabbage is wilted.
2. When cabbage is wilted, add ☆ and mix well. Allow the flavors to soak in for about 20 minutes, and then it is done.
3. Pickled Yam and Cucumber with Umeboshi Flavor
Ingredients (2-3 servings)
・3.5 oz (100g) Japanese yam (Yama-imo)*
*You can also use Chinese yam (Naga-imo)
・7 oz (200g) Cucumber
・Salt (for preparing cucumbers)
・A pinch of Salt
・A pinch of Sugar
・1 Umeboshi (Pickled Japanese plum)
Seasoning for Asazuke
・1 tbsp Rice vinegar☆
・1/2 tbsp Beet sugar or Honey☆
・2-3 tbsp Dried bonito flakes (Katsuobushi)☆
・A pinch of Dashi powder☆
Direction
1. Before cutting the cucumbers, rub salt on the surface. Rinse clean. This will help to soften the cucumber’s green smell. Shred the cucumber.
2. Place cucumbers in a bowl, sprinkle with a pinch each of salt and sugar, and mix well. Leave for 10 minutes, and if moisture comes out, wipe with a paper towel.
3. Peel and shred Japanese yam. Mince umeboshi after removing its seed. Put the minced umeboshi and ☆ in a container or a plastic bag, then add cucumber and Japanese yam. Mix well, and let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
4. Refreshing Napa Cabbage Asazuke
Ingredients (2-3 servings)
・12.3 oz (350g) Napa cabbage (Chinese cabbage)
・1 tsp Salt
Seasoning for Asazuke
・1/2 tsp Dashi powder☆
・1-2 tsp Orange marmalade (optional)☆
・Chili pepper (optional)☆
Direction
1. Cut Napa cabbage into bite-size pieces, sprinkle with salt and mix well. Wait 10 minutes until water comes out. Squeeze the water from the Napa cabbage well by squeezing with your hands.
2. Put the Napa cabbage and ☆ in a container or a plastic bag. Mix well, and let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
5. Quick and Easy Celery Asazuke
Ingredients (2-3 servings)
・3.5 oz (100g) Celery
Seasoning for Asazuke
・1 tsp Rice vinegar☆
・1 tsp Sugar☆
・1/2 tsp Sesame oil☆
・A pinch of Salt☆
・A pinch of Dashi powder☆
・Chili pepper (optional)☆
Direction
1. Remove the stringy parts of the celery and cut into thin, easy-to-eat pieces.
2. Put ☆ in a storage container and mix well. Add the celery and toss well to coat with the sauce, then let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
6. Carrot Asazuke with Miso Twist
Ingredients (2-3 servings)
・2 oz (60g) Carrot
・A pinch of Salt
Seasoning for Asazuke
・1 tbsp Miso paste☆
・1/2 tbsp Mirin☆
・1 tsp Sugar☆
・1/2 tsp Grated ginger☆
Direction
1. Cut carrot into thin, bite-size pieces, sprinkle with salt and mix well. Wait 10 minutes until water comes out. Wipe off any moisture from the carrots with paper towels.
2. Put ☆ in a storage container and mix well. Add the carrot and toss well to coat with the sauce, then let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
7. Umami-Rich Daikon Asazuke
Ingredients (2-3 servings)
・4.2 oz (120g) Daikon
・A pinch of Salt
Seasoning for Asazuke
・1 tsp Salted kombu (Shio-kombu)☆
・1 tsp Sesame oil☆
・1/2 tsp Soy sauce☆
Direction
1. Cut daikon into thin, bite-size pieces, sprinkle with salt and mix well. Wait 10 minutes until water comes out. Squeeze the water from the daikon well by squeezing with your hands.
2. Put the daikon and ☆ in a container or a plastic bag. Mix well, and let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
8. Zesty and Crunchy Three-Vegetable Asazuke
Ingredients (4-5 servings)
・3.5 oz (100g) Cabbage
・3.5 oz (100g) Komatsuna (Japanese mustard spinach)
・2.8 oz (80g) Daikon
・1 tsp Salt
Seasoning for Asazuke
・1.5 tbsp Rice vinegar☆
・2 tsp Sugar☆
・A pinch of Dashi powder☆
・1 tsp White sesame seeds☆
・Chili pepper (optional)☆
・4-5 sheets of Shiso leaves (optional)☆
Direction
1. Cut all the vegetables into bite-size pieces, sprinkle with salt and mix well. Wait 10 minutes until water comes out. Squeeze the water from all the vegetables well by squeezing with your hands.
2. Put the vegetables and ☆ in a container or a plastic bag. (Mince shiso leaves in advance.) Mix well, and let sit for 30 minutes to an hour to allow the flavors to lightly soak in before eating.
