Miso Asazuke Vegetable Pickles
Ingredients
- 2 tbsp liquid miso with dashi
- 1 leaf chinese cabbage
- 1 cucumber
- 1/4 carrot
- 1 aubergine
- ground white sesame seeds to garnish
Directions
Key ingredients
- Finley slice the cabbage leaf. Cut the cucumber into 5mm thick round slices. Cut the carrot portion into half moon slices. Cut the aubergine into 3cm long batons.
- Place all the vegetables into a plastic bag with a zipper attached. Add the liquid miso and seal the bag. Massage and coat all of the vegetables until the liquid miso is evenly distributed. Leave to rest for 1 hour in the fridge.
- Remove the vegetables and slightly squeeze to remove any excess moisture. Plate the vegetables to serve and garnish with ground sesame seeds.