התמונה להמחשה בלבדShibazuke Style Pickles
The resting time allows the mixture to firm and the flavours to settle without additional cooking. In shibazuke style pickles, fresh cucumbers are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Wash and dry well the cucumbers, aubergines, mioga and ginger.
- 2Cut the cucumbers and aubergines into evenly sized pieces to ensure even oxidation.
- 3Cut the ginger into thin strips to get a fine texture.
- 4Halve the myoga and slice it thinly to release its flavour.
Nutrition
- Calories
- 50
- Protein
- 0.3g
- Carbs
- 1.4g
Recommended Equipment & Products
- Digital kitchen scale
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Chef tips
For a more sour taste, consider adding a dash of rice vinegar. If ume shiso is not available, fresh shiso leaves can be used instead.
Culinary reasoning
The resting time allows the mixture to firm and the flavours to settle without additional cooking. In shibazuke style pickles, fresh cucumbers are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.