Turnip Asazuke Recipe (Easy Low-Sodium Japanese Pickles with Sovory Umami Flavor)
https://cookingwithdog.com/recipe/turnip-asazuke/
Servings
2people
Cook Time
10minutes
Servings
2people
Cook Time
10minutes
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, dip the kombu seaweed into water, making it easier to cut later.
    		 First, dip the kombu seaweed into water, making it easier to cut later.
  2. Cut the stems and leaves of the turnip into 5cm (2") pieces.
    		 Cut the stems and leaves of the turnip into 5cm (2″) pieces.
  3. Place them into a plastic bag and add the salt.
    		 Place them into a plastic bag and add the salt.
  4. Toss to coat in the bag. The leaves and stems take longer to absorb the salt so rub them beforehand.
    		 Toss to coat in the bag. The leaves and stems take longer to absorb the salt so rub them beforehand.
  5. Remove the tip of the turnip.
    		 Remove the tip of the turnip.
  6. Cut the turnip into 3mm (0.1") quarter moons.
    		 Cut the turnip into 3mm (0.1″) quarter moons.
  7. Place the slices into the bag.
    		 Place the slices into the bag.
  8. Add the dried red chili pepper.
    		 Add the dried red chili pepper.
  9. Shred the kombu with kitchen shears.
    		 Shred the kombu with kitchen shears.
  10. Then, toss to coat and rub the ingredients with the salt evenly.
    		 Then, toss to coat and rub the ingredients with the salt evenly.
  11. Seal the bag and place a weight on top.
    		 Seal the bag and place a weight on top.
  12. Let it sit for more than 30 minutes.
    		 Let it sit for more than 30 minutes.
  13. Now, place the mixture into the bowl.
    		 Now, place the mixture into the bowl.
  14. Thoroughly squeeze out the liquid and place the ingredients into another bowl.
    		 Thoroughly squeeze out the liquid and place the ingredients into another bowl.
  15. Collect the firm stems and place them onto a cutting board.
    		 Collect the firm stems and place them onto a cutting board.
  16. Finely chop the stems and add the pieces to the bowl again.
    		 Finely chop the stems and add the pieces to the bowl again.
  17. Add the yuzu or lemon juice, the shredded zest and bonito flakes.
    		 Add the yuzu or lemon juice, the shredded zest and bonito flakes.
  18. Add a dash of soy sauce.
    		 Add a dash of soy sauce.
  19. Toss to coat evenly.
    		 Toss to coat evenly.
  20. Place the turnip asazuke onto a plate. Finally, squeeze the toasted sesame seeds to increase the aroma.
    		 Place the turnip asazuke onto a plate. Finally, squeeze the toasted sesame seeds to increase the aroma.
Recipe Notes

Slice the turnip as shown in the video so that you can also enjoy the skin, which contains lots of beneficial enzymes.
Alternatively, you can make asazuke using daikon radish, napa cabbage, cucumber or eggplant.
This recipe uses a minimum amount of salt so make a small portion at once and enjoy by the next day.