Tsukemono - Misozuke (Miso Pickling)

Tsukemono - Misozuke (Miso Pickling)

from justonecookbook.com
135 min
4 servings

Did you know that you can pickle fresh seasonal vegetables with miso? Known as Misozuke, these Japanese tsukemono pickles are among the easiest to make at home. The result is unmistakable umami that‘s so good with plain steamed rice!

Ingredients

  • 1 cup miso
  • 2 Tbsp mirin
  • sugar ((optional))
  • 1 piece kombu (dried kelp) ((4 inches, 10 cm per piece))
  • 8 cloves garlic
  • 1 red chili peppers
  • ¼ tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
  • 2 carrots ((6 oz, 170 g))
  • 5 red radishes ((8.8 oz, 250 g))

Directions

  1. 1

    Gather all the ingredients.

  2. 2

    We make one batch of misodoko for each ingredient. For radish misozuke, we make a plain misodoko. In a medium bowl, combine 1 cup miso, 2 Tbsp mirin, and sugar (optional). Mix well.

  3. 3

    Rinse 5 red radishes well under water. Peel 2 carrots and cut them in half lengthwise.

  4. 4

    For the radish misozuke, add the radishes to the plain misodoko in the resealable bag. Remove the air and seal the bag. Rub the radishes with the misodoko through the bag.

  5. 5

    Remove the radishes from the misodoko, wiping off any excess miso. Cut the radishes in half and serve.

  6. 6

    When you find your misodoko has some liquid in it, transfer it to a saucepan. Cook it on a low heat and let the liquid evaporate. You can reuse misodoko for up to a month. Please read the blog post for more details.