Name: 6 Komatsuna Pickles (Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, Nozawana-style)
Cuisine: 和食
Ingredients: [Wasabi Pickles]; 2 bunches komatsuna (Japanese mustard spinach); Salt (for pre-salting) 1 tsp + 1 tsp; Water 1 tbsp; Mentsuyu (noodle soup base) 2 tsp; Vinegar 2 tsp; Sugar 1 tsp; Coarsely chopped wasabi (or tube wasabi) 1 tsp (use slightly less if using tube wasabi); [Takana-style Pickles]; 2 bunches komatsuna; Salt (for pre-salting) 1/2 tsp + 1/2 tsp; Chicken bouillon powder 1 tsp; Soy sauce 2 tsp; Vinegar 2 tsp; Sugar 1/2 tsp; Sesame oil 1 tbsp; Toasted sesame seeds to taste; Ichimi chili powder a pinch (optional); [Savory Salt Komatsuna]; 2 bunches komatsuna; Salt (for pre-salting) 2 tsp; Mirin 1.5 tbsp; Sugar 1/2 tsp; Vinegar 1 tsp; Salt 1 tsp; Kombucha (kelp tea powder) 2 tsp; Hot mustard paste a pinch; Ponzu 1/2 tsp; 1 dried red chili pepper; [Shiro-dashi Pickles]

About "6 Komatsuna Pickles (Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, Nozawana-style)"

This video introduces 6 different pickle recipes using 2 bunches of komatsuna (Japanese mustard spinach). It covers Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, and Nozawana-style pickles. Each recipe starts with a basic salt-massaging step to draw out excess moisture, followed by marinating in unique pickling liquids. Ready in just 30 minutes to 2 hours in the fridge, these make-ahead pickles are the perfect side dish for your daily meals.

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Video Timestamps

Tips for Making "6 Komatsuna Pickles (Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, Nozawana-style)"

Prep
- Cut off the root ends of the komatsuna and separate the stems and leaves before washing. Be sure to wash off any dirt from the stems thoroughly.
Prep
- Peeling the tough fibers near the root ends helps the flavors penetrate better and creates a more refined texture (for Wasabi and Savory Salt pickles).
Pre-salting
- Massaging with salt and letting it sit for 5 to 30 minutes to draw out moisture, then squeezing it out firmly, removes bitterness and ensures a crunchy texture.
Seasoning
- For Mustard and Nozawana-style pickles, add the vinegar and mustard after heating to prevent their flavors from evaporating.
Pickling
- Placing the komatsuna and pickling liquid in a bag and squeezing out all the air ensures the flavors absorb evenly.
Shiro-dashi
- For Shiro-dashi pickles, use homemade shiro-dashi instead of store-bought. Making it with kombu, bonito flakes, sake, mirin, soy sauce, and salt yields a richer flavor.

Ingredients for "6 Komatsuna Pickles (Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, Nozawana-style)"

40 items

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[WasabiPickles]
2bunches komatsuna (Japanese mustard spinach)
Salt(for pre-salting) 1 tsp + 1 tsp
Water1 tbsp
Mentsuyu(noodle soup base) 2 tsp
Vinegar2 tsp
Sugar1 tsp
Coarselychopped wasabi (or tube wasabi) 1 tsp (use slightly less if using tube wasabi)
[Takana-stylePickles]
2bunches komatsuna
Salt(for pre-salting) 1/2 tsp + 1/2 tsp
Chickenbouillon powder 1 tsp
Soysauce 2 tsp
Vinegar2 tsp
Sugar1/2 tsp
Sesameoil 1 tbsp
Toastedsesame seeds to taste
Ichimichili powder a pinch (optional)
[SavorySalt Komatsuna]
2bunches komatsuna
Salt(for pre-salting) 2 tsp
Mirin1.5 tbsp
Sugar1/2 tsp
Vinegar1 tsp
Salt1 tsp
Kombucha(kelp tea powder) 2 tsp
Hotmustard paste a pinch
Ponzu1/2 tsp
1dried red chili pepper
[Shiro-dashiPickles]
2bunches komatsuna
Salt(for massaging) 2 tsp
Hotmustard paste 1 tsp
Shiro-dashi50 ml
Water50 ml
[HomemadeShiro-dashi]
Kombu(dried kelp) 10g
Water300 ml
Sake60 ml
Mirin90 ml

How to Make "6 Komatsuna Pickles (Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, Nozawana-style)"

Wasabi Pickles
1
Cut off the root ends of the komatsuna and separate the stems from the leaves. Wash off any dirt from the stems thoroughly.
2
Place the stems in a bag, add 1 tsp of salt, rub them together, and let sit for 5 minutes to draw out moisture.
3
Add the leaves, add another 1 tsp of salt, massage well, and let rest in the refrigerator for 30 minutes.
4
Remove from the refrigerator and squeeze firmly to thoroughly remove excess moisture.
5
Transfer the komatsuna to a Ziploc bag and pour in the marinade made by mixing 1 tbsp water, 2 tsp mentsuyu, 2 tsp vinegar, 1 tsp sugar, and 1 tsp coarsely chopped wasabi.
6
Squeeze out the air to seal tightly, and marinate in the refrigerator for 30 minutes to complete.
Takana-style Pickles
1
Separate the komatsuna leaves and stems. Cut the leaves lengthwise a few times and then slice diagonally. Finely chop the stems and combine them in a bowl.
2
Add 1/2 tsp of salt, massage lightly, rinse quickly with water, and squeeze out the moisture thoroughly.
3
Place the komatsuna in a dry frying pan (without oil), add 1/2 tsp of salt, and sauté to dehydrate.
4
Once moisture is released, add 1 tsp chicken bouillon powder, 2 tsp soy sauce, 2 tsp vinegar, and 1/2 tsp sugar, and sauté.
5
Turn off the heat while a little moisture still remains. Add 1 tbsp sesame oil and toasted sesame seeds, mix using the residual heat, and complete. Add a pinch of ichimi chili powder if desired.
Savory Salt Komatsuna
1
Cut off the root ends of the komatsuna and wash thoroughly. Separate the leaves and stems.
2
Place the stems in a bowl, add 2 tsp of salt for pre-salting, and massage firmly for 2 minutes.
3
Add the leaves, add another 1 tsp of salt, and massage for another 2 minutes.
4
Transfer to a freezer bag along with the salty liquid, squeeze out the air to seal tightly, and let rest in the refrigerator for 30 minutes.
5
Remove, rinse quickly with water to take off the sharp salty edge, and squeeze firmly.
6
Place 1.5 tbsp mirin and 1/2 tsp sugar in a microwave-safe container and microwave. Mix in 1 tsp vinegar, 1 tsp salt, 2 tsp kombucha (kelp tea powder), a pinch of hot mustard paste, and 1/2 tsp ponzu to make the pickling liquid.
7
Combine the komatsuna with the pickling liquid, add 1 dried red chili pepper (seeded and cut in half), and let rest in the refrigerator for 30 minutes to complete.
Shiro-dashi Pickles
1
[How to Make Homemade Shiro-dashi]
2
Place 10g kombu and 300 ml water in a pot, bring to a boil, then reduce heat to low.
3
Add 60 ml sake, 90 ml mirin, 45 ml dark soy sauce, 1 tsp salt, and 15g bonito flakes.
4
Once it comes to a boil again, turn off the heat, let it sit until cooled to room temperature, and strain.
5
[Pickling]
6
Cut the root ends of the komatsuna into longer pieces and slice them in half lengthwise. Cut the remaining parts into 2 cm (approx. 3/4 inch) widths, and wash thoroughly.
7
Add 2 tsp of salt, toss lightly, transfer to a bag, squeeze out the air, tie it up, and let sit at room temperature for 10 minutes.
8
Squeeze out the moisture thoroughly, and submerge in a mixture of 50 ml homemade shiro-dashi, 50 ml water, and 1 tsp hot mustard paste.

Detailed Commentary on "6 Komatsuna Pickles (Wasabi, Takana-style, Savory Salt, Shiro-dashi, Mustard, Nozawana-style)"

* Content organized by topics from the video.

Sharp and Refreshing Wasabi Pickles

Cut the root ends of 2 bunches of komatsuna and separate the stems and leaves. The key is to wash off any dirt from the stems thoroughly. Peeling the tough fibers from the stems helps the flavors penetrate better and gives a refined texture, though the host jokingly says, 'I'm only doing one stem, though.' Place the stems in a bag, add 1 tsp of salt, rub them together, and let sit for 5 minutes to draw out moisture. Add the leaves, another 1 tsp of salt, massage, and let rest in the refrigerator for 30 minutes. Afterward, squeeze them with all your might—you'll be surprised to see about 100 ml of water come out! Transfer to a Ziploc bag and pour in a mixture of 1 tbsp water, 2 tsp mentsuyu, 2 tsp vinegar, 1 tsp sugar, and 1 tsp coarsely chopped wasabi. Squeeze out the air and marinate in the fridge for 30 minutes to get beautiful wasabi pickles that taste just like those bought at a local farm stand.

Savory Takana-Style Pickles for Rice

Using 2 bunches of komatsuna, separate the leaves and stems and chop them finely. Cut the leaves lengthwise a few times, then slice diagonally, and finely chop the stems before combining them in a bowl. Add 1/2 tsp of salt, massage lightly, rinse quickly, and squeeze out the moisture. Here, the host shares a painful story about burning their left hand when frying potatoes for their daughter. Although they act tough, saying 'a burn is just like a mosquito bite,' squeezing the moisture out was apparently so painful it almost brought them to tears. Place the komatsuna in a dry frying pan, add 1/2 tsp of salt, and sauté to dehydrate. Once moisture is released, add 2 tsp chicken bouillon powder, 2 tsp vinegar, 2 tsp soy sauce, and 1/2 tsp sugar, and sauté. Turn off the heat while a little moisture remains. Finally, add 1 tbsp sesame oil and toasted sesame seeds, mixing with the residual heat to finish.

Simple and Deep Savory Salt Komatsuna

Cut off the root ends of 2 bunches of komatsuna and wash thoroughly. Peeling the fibers from the root ends improves the texture and helps the flavor absorb. Separate the leaves and stems. First, place the stems in a bowl, add 2 tsp of pre-salting salt, and massage firmly for 2 minutes. Once the osmotic pressure draws out the moisture, add the leaves, another 1 tsp of salt, and massage for another 2 minutes. Transfer to a freezer bag along with the salty liquid, squeeze out the air to seal, and let rest in the fridge for 30 minutes. Afterward, rinse quickly with water to take off the sharp salty edge, and squeeze firmly. Microwave 1.5 tbsp mirin and 1/2 tsp sugar, then mix with 1 tsp vinegar, 1 tsp salt, 2 tsp kombucha (kelp tea powder), a pinch of hot mustard paste, and 1/2 tsp ponzu to make the pickling liquid. Combine with the komatsuna, add 1 seeded and halved dried red chili pepper, and let rest in the fridge for 30 minutes to complete.

Luxurious Homemade Shiro-Dashi Pickles

Use 2 bunches of komatsuna. Cut the root ends into longer pieces and slice them in half lengthwise, then cut the rest into 2 cm widths. Wash thoroughly, add 2 tsp of salt, toss lightly, transfer to a bag, squeeze out the air, tie it up, and let sit at room temperature for 10 minutes. Out of a preference for avoiding store-bought shiro-dashi, we make a homemade version. In a pot, bring 10g kombu and 300 ml water to a boil, reduce to low heat, and add the seasoning mixture (60 ml sake, 90 ml mirin, 45 ml dark soy sauce, 1 tsp salt) along with 15g bonito flakes. Once it boils again, turn off the heat, let cool, and strain. Squeeze the moisture from the komatsuna thoroughly, and submerge in a mixture of 50 ml homemade shiro-dashi, 50 ml water, and 1 tsp hot mustard paste. Squeeze out the air and let rest in the fridge for 1 hour to complete.

Spicy Mustard Pickles for Adults

Cut off the root ends of 2 bunches of komatsuna, cut in half to separate the stems and leaves. Wash thoroughly, place both stems and leaves in a sturdy bag, add 1 tsp of salt, and coat evenly. Squeeze out the air, tie tightly, massage lightly, and let sit at room temperature. After 30 minutes, transfer to a colander, rinse the surface salt quickly, and drain well. Gather into bundles of 5 to 6 stems, chop into 1 cm widths, and transfer to a new bag. In a microwave-safe dish, combine 2 tbsp mirin, 1/2 tsp each of sugar and salt, and 1 tsp mentsuyu, then microwave at 500W for 1 minute. Once cooled, mix in 2 tsp vinegar and 2 tsp hot mustard paste. The trick is to add the vinegar and mustard after microwaving to prevent their flavors from evaporating. Pour over the komatsuna in the bag, massage well, squeeze out the air, and let rest in the fridge for 2 hours to complete.

Most Popular Nozawana-Style Pickles

Use 2 bunches of komatsuna. Cut off the root ends, wash quickly, and separate the leaves and stems. First, place only the stems in a bag, add 1 tsp of salt, and shake well. Shake or toss the bag to distribute the salt evenly, squeeze out the air, massage lightly, and let sit at room temperature for 10 minutes. Drain any released moisture, then add the leaves. To the bag, add a splash of water, a splash of vinegar, 1 tbsp shiro-dashi, 1 tsp sugar, and 1 dried red chili pepper (seeded and sliced). Shake well to combine, squeeze out the air, and seal. The host humorously warns that trying to suck the air out with a straw might occasionally get liquid in your windpipe! Let rest in the fridge for 1 hour to complete these Nozawana-style pickles, which retain a crunchy texture and have a mild, pleasant flavor with no bitterness.

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