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    Japanese Cookbook

    Tsukemono – Shoyuzuke (Soy Sauce Pickling)

    Side Dish
    Vegetable
    Vegetarian
    ​

    6 servings

    porciones

    10 minutes

    tiempo activo

    6 hours 10 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1 lb Komatsuna (or any leafy greens)

    1 red chili pepper

    2 Tbsp sugar

    ¼ cup soy sauce

    1½ Tbsp rice vinegar (unseasoned)

    Instrucciones

    Gather all the ingredients. Important: Measure the weight of the vegetables. You will need a heavy object (and a plate) that‘s 1½–2 times the weight of the vegetables.

    Cut 1 lb Komatsuna into 2-inch (5-cm) pieces. Chop 1 red chili pepper into smaller pieces. If you want mild spiciness, discard the seeds.

    Add the greens to a 1-gallon glass jar (or any big container).

    Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1½ Tbsp rice vinegar (unseasoned).

    WIth your hands (covered with plastic gloves), mix everything together well.

    Place a flat plate on top of the greens and then put a weight (1½–2 times the weight of the vegetables) on top of the plate. I used a mason jar filled with water.

    Close the lid (or cover with plastic wrap) and set aside at room temperature for 6 hours.

    The image shows the pickles after 6 hours. The greens are completely submerged in the liquid.

    Squeeze the liquid out and transfer it to an airtight container. Enjoy.

    To Store

    Store the shoyuzuke in the refrigerator for up to a week.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    27 kcal

    Grasa Total

    1 g

    Grasa Saturada

    1 g

    Grasa No Saturada

    1 g

    Grasa Trans

    -

    Colesterol

    -

    Sodio

    332 mg

    Carbohidratos Totales

    5 g

    Fibra Dietética

    2 g

    Azúcares Totales

    2 g

    Proteína

    2 g

    6 servings

    porciones

    10 minutes

    tiempo activo

    6 hours 10 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    1 lb Komatsuna (or any leafy greens)

    1 red chili pepper

    2 Tbsp sugar

    ¼ cup soy sauce

    1½ Tbsp rice vinegar (unseasoned)

    Instrucciones

    1

    Gather all the ingredients. Important: Measure the weight of the vegetables. You will need a heavy object (and a plate) that‘s 1½–2 times the weight of the vegetables.

    2

    Cut 1 lb Komatsuna into 2-inch (5-cm) pieces. Chop 1 red chili pepper into smaller pieces. If you want mild spiciness, discard the seeds.

    3

    Add the greens to a 1-gallon glass jar (or any big container).

    4

    Add the chopped red chili pepper, 2 Tbsp sugar, ¼ cup soy sauce, 1½ Tbsp rice vinegar (unseasoned).

    5

    WIth your hands (covered with plastic gloves), mix everything together well.

    6

    Place a flat plate on top of the greens and then put a weight (1½–2 times the weight of the vegetables) on top of the plate. I used a mason jar filled with water.

    7

    Close the lid (or cover with plastic wrap) and set aside at room temperature for 6 hours.

    8

    The image shows the pickles after 6 hours. The greens are completely submerged in the liquid.

    9

    Squeeze the liquid out and transfer it to an airtight container. Enjoy.

    10

    To Store

    11

    Store the shoyuzuke in the refrigerator for up to a week.