Spring Cabbage, Carrot & Ginger Asazuke
Spring Cabbage, Carrot & Ginger Asazuke
This asazuke is another dish I frequently prepared at the soba kappo–style restaurant where I used to work.
Servings
Prep time
Cook time
Recipe
Ingredients
- ¼ spring cabbage
- ½ carrot
- Salt (2% of vegetable weight)
- 15g ginger
- 5cm square of dried kombu, cut into thin strips (optional)
Method
- First, weigh the cabbage and carrot to calculate how much salt you will need.
- Cut or tear the cabbage into small, bite-sized pieces.(Spring cabbage is soft, so you can easily tear it.) Very finely slice the carrot into matchsticks. Finely slice the ginger into matchsticks.
- Place the vegetables and kombu (if using) in a bowl, then add the salt. Use your hand to gently massage the vegetables (just like kneading dough) for 1-2 mins.
- Place a plate on top as a weight.
- Allow the pickles to rest in the refrigerator for at least 1 hr before serving.
- Store in a clean container in the refrigerator for up to 1 week.
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