Spicy Tsukemono
Tsukemono is a traditional Japanese dish that has long been used as a complement to meals. This spicy version combines the classic recipe with modern flavors, adding wasabi and soy sauce. The pickled cucumber, radish, and carrot perfectly absorb the vinegary-spicy marinade, resulting in an intense and balanced flavor profile. The slight spiciness of the wasabi adds a unique character to these pickles, which go especially well with rice dishes and grilled dishes. If you like Japanese food and spicy pickles, be sure to try this!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the cucumber, radish, and carrot. Slice them thinly into rounds or matchsticks.
2
In a small saucepan, combine the rice vinegar, water, sugar, soy sauce, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Thinly slice the garlic and ginger, then add them to the vinegar mixture. Stir in the wasabi powder to create a spicy, flavorful brine.
4
In a clean, sealable jar, layer the sliced vegetables. Pour the cooled brine over the vegetables, ensuring they are submerged.
5
Use a spoon to gently press the vegetables down to ensure they are fully covered by the liquid. Seal the jar tightly.
6
Refrigerate for at least 24 hours to allow the flavors to meld and the vegetables to pickle.
7
Before serving, sprinkle with toasted sesame seeds. Serve as a side dish with sushi, rice dishes, or grilled meats.
