Tsukemono

Tsukemono, a traditional Japanese pickled vegetable dish, provides a refreshing and tangy accompaniment to breakfast. This easy-to-make recipe features a colorful mix of seasonal vegetables, each infused with umami flavors for a delightful start to your day.

Ingredients

• Cucumber - 100 grams
• Carrot - 100 grams
• Daikon radish - 100 grams
• Salt - 10 grams
• Rice vinegar - 50 milliliters
• Sugar - 15 grams
• Mirin - 15 milliliters
• Soy sauce - 10 milliliters

Steps

1. Wash and peel the cucumber, carrot, and daikon radish, then cut them into thin slices or matchsticks.
2. In a bowl, mix the salt with the sliced vegetables and let them sit for about 10 minutes to draw out excess moisture.
3. In a separate bowl, combine rice vinegar, sugar, mirin, and soy sauce, stirring until the sugar dissolves.
4. Rinse the salted vegetables under cold water and gently squeeze out the excess moisture.
5. Place the vegetables in a clean jar and pour the vinegar mixture over them, ensuring they are fully submerged.
6. Seal the jar and refrigerate for at least 20 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a healthy addition to any meal.

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