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How to make ★Asazuke★Quick Pickles〜浅漬け〜(EP114)
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- čas přidán 5. 07. 2019
- Today I will show you how to make “Asazuke.”
“Asazuke” is easy and quick Japanese pickles. It is like salad, serve with any meals at any time of the day.
It tastes refreshing, full of flavor, and the texture is crisp and crunchy.
You can buy at any grocery store but, it’s hard to find commercially made Asazuke without using preservatives and MSG.
〈ingredients〉
for the brine:
A piece of Dried kombu kelp (5×5cm)
1 1/2 teaspoon salt
Two cups of water
for the vegetable:
500g of vegetables
cabbage, carrot, cucumber, Myoga, young ginger
1 1/2 teaspoon salt for vegetables
Full recipe:
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Thanks! Love from Japan♡
Thank you! I found this helpful. I like the tip on how to use lemon, rubbing the lemon with salt. 😊
I'm trying to incorporate more vegetables into our meals and I'm thankful for easy yet flavorful options. Japanese cuisine is one of my personal favorites and I'm so excited to eat my asazuke! Arigatou gozaimasu!! ❤
I make Asazuke often for my household. Thank you for another version to try.
Let me know how you like it! Thanks for watching!
This is DELICIOUS! I love it and look forward to more recipes.❤
Thank you! I’ve been looking for this...asazuki cooking
I love your channel Pickled vegetables are my staple food too! 🙇🏻♂️🙏🏻🍀
Oh yum. I will try this.
That looks very nice. Also, I have the feeling that your English has improved so much :)
Looks delicious! Thank you for your videos. It's clear you work hard on them.
Thanks!!
Yeah I love pickles!
very simple, nice
Delicious recipe, thank You for sharing easy to follow recipe.
Thanks for watching!
Love your videos!!!
Thank you 🙏 for sharing this marvelous recipe
Thanks for watching!
Looks like a nice refreshing side dish for a hot summer!
Could you make a video about different types of tea and how do you brew them? Maybe even show us if you mix milk in it like the British, or if you drink it as it is, or use sugar or honey.
Hi!
Are you talking about green tea? Or matcha? Hoji tea? Or all of it?
@@kitchenprincessbamboo to start off I think you can do those three, if people like it, and if you want it, you can do later on a part 2 with more teas!
Thank You
I will try this soon! Thank you
I've been working on the recipe and this is it! Finally!! Let me know how you like it!
I LOVE YOUR CHANNEL!
Thanks!!
Gotta buy some new jars now.
I’ve been making tsukemono, but this is more like refrigerated pickle.
I must try.
Thanks again!
What kind of Tsukemono do you make?
Japanese Everyday Food :Kitchen Princess Bamboo It is shredded cabbage, carrots, radishes, maybe a little red pepper if I have it.
Are use salt vinegar, and a little sugar as the pickling.
I love Japanese cucumbers. They are so much better than the ones you see in the US.
I know. American cucumber is bigger than zucchini. Lol. But you can try my recipe without seeds. Thanks for watching!
I dont know why this video appeared in my feed. But meh. Thank goodness it did. :)
いいですね！
Thank you! Japanese pickles are my favorite!
I have a tsukemono press. Can I use it to optimize the process? Can you show us how to use the press the right way? I’m still very insecure with it...
Could you send a photo? There are so many varieties. Thanks for watching! #princessbamboo instagram or facebook.
Hi, i dont have myoga where i live. There is a substitute or do you think its essential? Do you Always use it?
Thanks for sharing. Do you make fermented pickles? I’d love to learn how. Or fermented soy beans-I believe that’s a Japanese breakfast food??
We have so many varieties of fermented pickles. Could you be more specific or send a photo? Do you mean Natto? The sticky fermented soy bean?
Yes I meant natto. I don’t know anything more specific than that.
I missed ginger part..can I just add some fresh ginger?
Thanks
Great video! Just one question: you said it should marinate for 6 hours preferably and stays fresh for about a week then. Should I stop the marinating process somehow after six hours or just leave it as it is in the fridge?
Keep in the fridge as it is. With the brine. Thanks for watching!
Do you rinse the vegetables of excess salt before brining them? I love the video!
You don't have to. Give it a try!
What can infuse instead of kelp?
Kombu kelp adds Umami. Nothing can be replaced. Thanks for watching.
I wanted a video on making pickles! And these are sugar free. Do you have any interesting tips for shirataki noodles? I know they were suggested as part of your simmered beef and vegetables recipe. But my doctor recently put me on a severe low carb diet which means no rice and no noodles which is going to kill me. And no Mirin. Shirataki is carb-free so I might enjoy eating more of it. Happy for any suggestions thanks and see you soon.
I hope the recipe is helpful!
Speeking of Shirataki noodles, you can replace any noodles or spaghetti with it! You can make Yakisoba with my recipe. Stir fry and season with soysauce and sesame oil is one of my favorite bento side dish. Sprinkle some bonito flakes makes it special. That's it for now. I will make video in the near future featuring Shirataki.
Speaking of...sorry...
Ok what was that you put in there to prevent bacteria???
Thanks for the recipe. For you info, it's not a good idea to mix some sweetcorn in to your rice to be eaten with meat. Corn contains phytic acid which reduces the amount of minerals, such as zinc, that your body can absorb from the meat.
Is that a tea bag she put in pot with salt? Or was it sea leaf?
Kombu Kelp
Great recipe, but you missed a perfect opportunity to call them Quickles!
🤣👍
I don't think that chillies will prevent bacteria from growing. FYI