Mustard Cabbage Tsukemono
Mustard Cabbage Tsukemono Recipe - A Traditional Japanese Dish
Introduction
Mustard Cabbage Tsukemono is a traditional Japanese pickled cabbage dish that is both tangy and savory. This recipe is easy to make and is a great way to add some unique flavors to your meal.
History
Tsukemono, or Japanese pickles, have been a staple in Japanese cuisine for centuries. They are often served as a side dish or condiment to complement the main meal. Mustard Cabbage Tsukemono is a popular variation of this traditional dish, known for its bold flavors and crunchy texture.
Ingredients
How to prepare
- Slice the mustard cabbage.
- Soak it for 20 minutes with Hawaiian salt (kosher salt or rock salt can be used as a substitute) and some water.
- Combine vinegar, soy sauce, sugar, salt, and ajinomoto.
- Heat the mixture.
- Squeeze the cabbage dry.
- While it is still hot, pour the mixture over the cabbage and let it soak.
- The soaking time depends on your taste.
- Store it in the refrigerator.
Variations
- You can add other vegetables such as carrots or radishes to the pickling mixture for added flavor and texture.
Cooking Tips & Tricks
Make sure to slice the cabbage thinly for the best texture.
- Soaking the cabbage in salt water helps to draw out excess moisture and soften the cabbage.
- Heating the vinegar, soy sauce, sugar, salt, and ajinomoto mixture helps to dissolve the sugar and salt, ensuring that the flavors are well combined.
- Adjust the soaking time based on your preference for the level of pickling.
Serving Suggestions
Mustard Cabbage Tsukemono can be served as a side dish with rice and grilled meats. It also pairs well with sushi and sashimi.
Cooking Techniques
Pickling and soaking the cabbage helps to preserve it and infuse it with flavor.
Ingredient Substitutions
You can use kosher salt or sea salt instead of rock salt.
- You can use honey or maple syrup instead of sugar.
Make Ahead Tips
Mustard Cabbage Tsukemono can be made ahead of time and stored in the refrigerator for up to a week.
Presentation Ideas
Serve the pickled cabbage in a small dish or bowl for a traditional Japanese presentation.
Pairing Recommendations
Pair Mustard Cabbage Tsukemono with grilled fish or tofu for a light and refreshing meal.
Storage and Reheating Instructions
Store the pickled cabbage in an airtight container in the refrigerator. It can be enjoyed cold or at room temperature.
Nutrition Information
Calories per serving
20 per serving
Carbohydrates
5g per serving
Fats
0g per serving
Proteins
1g per serving
Vitamins and minerals
Mustard cabbage is a good source of Vitamin C and Vitamin K.
Alergens
Soy sauce contains soy, which is a common allergen.
Summary
Mustard Cabbage Tsukemono is a low-calorie dish that is rich in Vitamin C and Vitamin K. It is a great way to add some healthy vegetables to your meal.
Summary
Mustard Cabbage Tsukemono is a delicious and healthy Japanese pickled cabbage dish that is easy to make and full of flavor. Enjoy it as a side dish or condiment to add some zing to your meal.
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a sunny afternoon in the bustling streets of Tokyo, Japan, where I found myself wandering through a vibrant marketplace filled with colorful stalls selling all sorts of fresh produce and ingredients. As I meandered through the crowded aisles, a sweet aroma caught my attention and led me to a small booth where an elderly woman was preparing a batch of Mustard Cabbage Tsukemono.
I stood there mesmerized as she deftly sliced the cabbage into thin strips and massaged it with salt, watching as the vibrant green leaves began to wilt and soften under her expert hands. She then mixed in a pungent blend of mustard, vinegar, and sugar, creating a tangy and savory marinade that would transform the humble cabbage into a flavorful and refreshing side dish.
Intrigued by the process, I struck up a conversation with the woman, who introduced herself as Mrs. Tanaka. She explained that Tsukemono, or Japanese pickles, were a staple in Japanese cuisine, often served alongside rice and miso soup to add a burst of flavor and texture to a meal. Mrs. Tanaka had been making Mustard Cabbage Tsukemono for decades, using a recipe passed down through generations in her family.
As we chatted, Mrs. Tanaka generously shared her recipe with me, offering tips and advice on how to achieve the perfect balance of flavors in the pickles. She emphasized the importance of using fresh, high-quality ingredients and allowing the cabbage to marinate for at least a day to allow the flavors to develop fully.
Eager to try my hand at making Mustard Cabbage Tsukemono, I purchased a small jar of Mrs. Tanaka's pickles and headed back to my tiny kitchen in Tokyo. Armed with her recipe and a newfound enthusiasm for Japanese cooking, I set to work recreating the pickles that had captured my heart.
I carefully followed Mrs. Tanaka's instructions, slicing the cabbage into delicate strips and salting it to draw out excess moisture. I then mixed together the mustard, vinegar, and sugar, inhaling the sharp and tangy aroma that filled my kitchen. As I tossed the cabbage in the marinade, I couldn't help but feel a sense of satisfaction and excitement at the prospect of creating something so delicious from scratch.
After letting the pickles sit for a day to allow the flavors to meld together, I eagerly sampled a small piece of Mustard Cabbage Tsukemono. The crisp texture of the cabbage contrasted beautifully with the bold flavors of the mustard and vinegar, creating a harmonious blend of sweet, sour, and savory notes that danced on my taste buds.
I was overjoyed with the results of my first attempt at making Mustard Cabbage Tsukemono, and I knew that this recipe would become a cherished favorite in my repertoire. Over the years, I continued to perfect my technique, experimenting with different ratios of ingredients and methods of preparation to create a version of the pickles that was uniquely my own.
As I shared my Mustard Cabbage Tsukemono with friends and family, they too were enchanted by the bold flavors and refreshing crunch of the pickles. They marveled at how such simple ingredients could come together to create such a complex and delicious dish, and I took pride in knowing that I had learned to make something truly special.
Now, as I sit in my cozy kitchen surrounded by the comforting aromas of simmering stews and baking bread, I can't help but feel grateful for the chance encounter that led me to discover the joys of making Mustard Cabbage Tsukemono. Mrs. Tanaka's recipe has become a beloved part of my culinary repertoire, a reminder of the beauty and simplicity of Japanese cuisine, and a testament to the power of sharing food and recipes with others.
And so, as I prepare another batch of Mustard Cabbage Tsukemono to share with a neighbor or friend, I am reminded of the kindness and generosity of Mrs. Tanaka and the joy that comes from learning new recipes and techniques. Cooking has always been a source of comfort and connection for me, and I am grateful for the opportunity to continue exploring the world of flavors and traditions that await in every dish I create.
Categories
| Cathy's Recipes | Japanese Recipes | Japanese Snacks | Pickle Recipes |