- 1/8 Cabbage (100g)
- 1/4 Yellow bell pepper (13g)
- 1 Cucumber (100g)
- 6 Cherry tomatoes
- ☆5 tbs Vinegar
- ☆2.5 tbs Water
- ☆4 tbs Sugar
- ☆1 tbs Light soy sauce
- 1 tsb Wasabi paste
- 1 Kelp (2cmx2cm)
- 1/2 tsp Salt
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
A dish that perfectly combines the sweet-sour flavor of vinegar with the refreshing “spiciness” of wasabi.
All you have to do is mix and pickle the ingredients, which makes it perfect as an easy side dish or a beer snack.
How to make it
Cut cabbage into 3cm squares, cucumber into 2cm pieces, yellow bell pepper into 5mm thin strips. Sprinkle them with salt and rub lightly.
Make the pickling liquid. Mix ☆Ingredients in a pot and heat over high heat (1100W 190-200℃). When it comes to a boil, cool it down immediately. Add Wasabi paste and let it dissolve then add the kelp.
Squeeze out the water from (1) and put them in a plastic bag with cherry tomatoes then add the pickling liquid (2) and refrigerate.
Pickled for 30 minutes or overnight and it is ready to be served.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)