Post by Imagawa Tadamori on Mar 11, 2008 13:07:15 GMT -5
I was trolling the internet for tsukemono recipes this morning and I thought I'd share what I found. It's not the most spectacular list, but you have some options. The same basic recipe applies, just change the vegetable matter in question. ;D
- Imagawa
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Yatsume Zuke
1 medium head cabbage
3 medium mustard cabbage
4 T or 1/4 cup Hawaiian salt
2 T roasted white sesame seeds
Sauce:
1/3 c shoyu
1/4 c Japanese vinegar
1/4 c brown sugar, firmly packed
chili pepper to taste
Chop the head cabbage and the mustard cabbage into 1/2? size. Put them in a large container and sprinkle the Hawaiian salt and mix well, leaving for about 30 minutes or more. Squeeze the vegetables to drain the excess water and put them back into a big container. Add sesame seeds.
Prepare the sauce bringing it to a boil. Pour the hot sauce over the vegetables and mix well. Leave the mixture for 3-4 hours at room temperature. Keep in covered jar in the refrigerator.
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Takuan (Pickled Daikon)
INGREDIENTS:
dried daikon radish
15% (of the weight of daikon) nuka (rice bran)
6% (of the weight of daikon) salt
PREPARATION:
To make dried daikon, hang daikon outside for 2 weeks. Mix nuka with salt. Put nuka mixture at the bottom of a barrel. Place daikon on the nuka. Cover the daikon with nuka. Place another layer of daikon. Cover the daikon with nuka again. Repeat the process one or two more times. Put a lid and place a weight on top of the lid. Pickles should be ready to eat in a month.
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Namasu (Daikon and Carrots)
INGREDIENTS:
1 pound daikon radish
1/4 pound carrot
3/4 cup dashi soup stock
1/3 cup vinegar
3 Tbsp. sugar
1 tbsp sake
PREPARATION:
Peel and cut carrot and daikon radish into thin strips. Put a pinch of salt over the carrot and daikon and leave for 20 minutes. Rinse them and squeeze to remove excess water. Put daikon and carrot strips in a large bowl. Put dashi, vinegar, sugar, and sake in a sauce pan and bring to a boil. Pour the vinegar mixture over carrot and daikon strips and mix well. Leave it overnight.
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Nukazuke
INGREDIENTS:
2 1/4 lbs komenuka (rice bran)
7 oz salt
1000ml water
2 togarashi (red hot pepper)
2 tbsps karashi powder
1 clove ginger
1 clove garlic
*some vegetable leaves, such as cabbages
PREPARATION:
Boil water in a large pan and dissolve salt in. Cool the salted water. Put nuka in an earthen pot. Add salted water gradually in nuka and mix well. Add karashi powder, red pepper, and peeled ginger and garlic in the nuka and mix well. Add some vegetable leaves in the nuka mixture. Flatten and press the surface of nuka firmly by hands. Wipe inside of the pot with a clean cloth towel and put the lid on. Stir the nuka once a day and change vegetable leaves every two or three days. Wait for about two weeks until the nuka is moistened. When nuka is ready, rub some salt in your favorite vegetables and pickle them in the nuka mixture for a few hours to half-day. Nuka mixture must be stirred once or twice a day. In summer, it's best to keep it in the fridge. This nuka mixture should last long time for making pickles.
Add nuka and salt as needed. The ratio is 5 parts nuka to 1 part salt.
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Gari (Pickled Ginger)
INGREDIENTS:
2 lb fresh ginger root
3 cups vinegar
2 cups sugar
2 tsps salt
PREPARATION:
Wash fresh ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. The ginger change its color to light pink. Cover the jar and store it in the refrigerator.
- Imagawa
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Yatsume Zuke
1 medium head cabbage
3 medium mustard cabbage
4 T or 1/4 cup Hawaiian salt
2 T roasted white sesame seeds
Sauce:
1/3 c shoyu
1/4 c Japanese vinegar
1/4 c brown sugar, firmly packed
chili pepper to taste
Chop the head cabbage and the mustard cabbage into 1/2? size. Put them in a large container and sprinkle the Hawaiian salt and mix well, leaving for about 30 minutes or more. Squeeze the vegetables to drain the excess water and put them back into a big container. Add sesame seeds.
Prepare the sauce bringing it to a boil. Pour the hot sauce over the vegetables and mix well. Leave the mixture for 3-4 hours at room temperature. Keep in covered jar in the refrigerator.
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Takuan (Pickled Daikon)
INGREDIENTS:
dried daikon radish
15% (of the weight of daikon) nuka (rice bran)
6% (of the weight of daikon) salt
PREPARATION:
To make dried daikon, hang daikon outside for 2 weeks. Mix nuka with salt. Put nuka mixture at the bottom of a barrel. Place daikon on the nuka. Cover the daikon with nuka. Place another layer of daikon. Cover the daikon with nuka again. Repeat the process one or two more times. Put a lid and place a weight on top of the lid. Pickles should be ready to eat in a month.
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Namasu (Daikon and Carrots)
INGREDIENTS:
1 pound daikon radish
1/4 pound carrot
3/4 cup dashi soup stock
1/3 cup vinegar
3 Tbsp. sugar
1 tbsp sake
PREPARATION:
Peel and cut carrot and daikon radish into thin strips. Put a pinch of salt over the carrot and daikon and leave for 20 minutes. Rinse them and squeeze to remove excess water. Put daikon and carrot strips in a large bowl. Put dashi, vinegar, sugar, and sake in a sauce pan and bring to a boil. Pour the vinegar mixture over carrot and daikon strips and mix well. Leave it overnight.
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Nukazuke
INGREDIENTS:
2 1/4 lbs komenuka (rice bran)
7 oz salt
1000ml water
2 togarashi (red hot pepper)
2 tbsps karashi powder
1 clove ginger
1 clove garlic
*some vegetable leaves, such as cabbages
PREPARATION:
Boil water in a large pan and dissolve salt in. Cool the salted water. Put nuka in an earthen pot. Add salted water gradually in nuka and mix well. Add karashi powder, red pepper, and peeled ginger and garlic in the nuka and mix well. Add some vegetable leaves in the nuka mixture. Flatten and press the surface of nuka firmly by hands. Wipe inside of the pot with a clean cloth towel and put the lid on. Stir the nuka once a day and change vegetable leaves every two or three days. Wait for about two weeks until the nuka is moistened. When nuka is ready, rub some salt in your favorite vegetables and pickle them in the nuka mixture for a few hours to half-day. Nuka mixture must be stirred once or twice a day. In summer, it's best to keep it in the fridge. This nuka mixture should last long time for making pickles.
Add nuka and salt as needed. The ratio is 5 parts nuka to 1 part salt.
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Gari (Pickled Ginger)
INGREDIENTS:
2 lb fresh ginger root
3 cups vinegar
2 cups sugar
2 tsps salt
PREPARATION:
Wash fresh ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. The ginger change its color to light pink. Cover the jar and store it in the refrigerator.