Recipe
Chef's Recipe: Refreshing Sweet & Sour Pickled Summer Vegetables! Perfect Side Dish or Topping for Tofu & Somen Noodles
Ingredients
- 2cucumbers (approx. 270g)
- 3myoga ginger buds (approx. 60g)
- 25gginger (peeled)
- 1eggplant (approx. 150g)
- Salt(for seasoning): 2% of total vegetable weight (approx. 10g for 500g of vegetables)
- 300mlwater
- 100mlvinegar (rice vinegar or grain vinegar)
- 70gsugar
- 3gdried kombu kelp
About "Sweet and Sour Pickled Summer Vegetables"
This refreshing summer side dish features cucumbers, eggplants, myoga ginger, and ginger pickled in a sweet and sour brine with kombu kelp. The key is salting the vegetables with 2% of their total weight to draw out excess moisture before pickling. It is easy to make without any heat—simply mix the brine ingredients—and can be stored in the refrigerator for about a week. Enjoy it as a simple pickle, or use it as a topping for chilled tofu (hiyayakko) or somen noodles. Chilling it in the refrigerator for 3 hours allows the rich flavors of the sweet and sour brine to thoroughly penetrate the vegetables, resulting in a crisp, refreshing taste.
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Tips for Making "Sweet and Sour Pickled Summer Vegetables"
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Prep
- Eggplant discolors easily, so slice it at the very end after prepping all other vegetables. This allows you to skip the step of soaking it in water.
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Prep
- Peeling the dark green skin near the stem end of the cucumbers reduces bitterness and improves the mouthfeel.
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Prep
- Soak sliced myoga in cold water to thoroughly remove its strong bitterness before using.
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Slicing
- Slice cucumbers into 2-3 mm rounds. Slicing them with some thickness is crucial, as cutting them too thin will ruin their crisp texture.
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Slicing
- Halve the eggplant lengthwise and slice into 5 mm half-moons. Giving them some thickness allows them to absorb the brine and turn out juicy.
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Salting
- Use salt equal to 2% of the total vegetable weight (approx. 10g of salt for 500g of vegetables). Massage gently for 30 seconds and let sit for 15 minutes to draw out moisture.
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Salting
- The liquid released after 15 minutes contains bitterness and a raw smell. Squeeze the vegetables firmly with both hands to wring it out so the brine doesn't get diluted.
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Brine Prep
- Make the brine without heat by whisking water, vinegar, and sugar until fully dissolved, then add kombu. Soaking the kombu adds deep umami and rounds out the flavor.
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Finishing
- After adding the brine, chill in the fridge for at least 3 hours. This allows the flavors to penetrate deeply and makes the texture even crisper.
Ingredients for "Sweet and Sour Pickled Summer Vegetables"
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How to Make "Sweet and Sour Pickled Summer Vegetables"
- 1
Cut off both ends of the cucumbers, and peel the dark green skin near the stem end. Slice them into 2-3 mm rounds and place them in a large bowl.
- 2
Trim any discolored ends off the myoga, cut them in half lengthwise, and slice them thinly along the grain. Soak in cold water to remove bitterness, drain well, and add to the bowl.
- 3
Thinly slice 25g of peeled ginger, stack the slices, and cut them into fine julienne strips. Add them to the bowl.
- 4
Cut off the stem of the eggplant (do this at the very end after preparing the other vegetables), cut it in half lengthwise, and slice into 5 mm half-moons. Quickly add them to the bowl before they discolor.
- 5
Weigh all the vegetables in the bowl and sprinkle with salt equal to 2% of their weight (approx. 10g of salt for 500g of vegetables). Gently massage for about 30 seconds to distribute the salt, then let it sit for 15 minutes.
- 6
Make the sweet and sour brine. In a separate bowl, combine 300ml water, 100ml vinegar, and 70g sugar. Whisk well until the sugar is completely dissolved. Once dissolved, add 3g of dried kombu kelp and let it soak.
- 7
After 15 minutes, discard the water released from the vegetables. Squeeze the vegetables firmly with both hands to wring out as much moisture as possible, then transfer them to a storage container.
- 8
Pour the sweet and sour brine (along with the kombu) generously over the vegetables in the container. Cover and chill in the refrigerator for at least 3 hours to complete. Can be stored in the refrigerator for about 1 week.
Detailed Commentary on "Sweet and Sour Pickled Summer Vegetables"
* Content organized by topics from the video.
Beat the Heat! Pickled Summer Vegetables
We introduce a refreshing 'Sweet and Sour Pickled Summer Vegetables' recipe, perfect for the hot summer months when appetite tends to decline. This versatile side dish works beautifully as a substitute for traditional pickles, or as a topping for tofu and somen noodles. It features classic, juicy summer vegetables: cucumber, eggplant, myoga ginger, and ginger. The natural deliciousness of these vegetables pairs exquisitely with the sweet and tangy brine, offering a refreshing burst of flavor that revives your appetite from the very first bite. Easy to make and long-lasting, it's a dish you'll want to keep stocked in your fridge all summer. Let's get cooking, keeping an eye out for professional prep tips to maximize the texture and flavor of each vegetable!
Cucumber Prep & Slicing for Best Texture
First, we start by prepping the star ingredient: cucumbers. For this recipe, we use two fresh, crisp cucumbers (approx. 270g). After cutting off both ends, peel a bit of the dark green skin near the stem end. This part can be surprisingly bitter, so peeling it beforehand significantly improves the mouthfeel. Next, slice the cucumbers into 2-3 mm rounds. If you slice them too thin, they will lose their signature crisp, crunchy texture once pickled. Slicing them with a bit of thickness is a key secret to a delicious finish. Once sliced, transfer the cucumbers to a large bowl.
Adding Refreshing Aromatics: Myoga & Ginger
Next, prepare the myoga ginger and ginger, which act as aromatics to tie the flavors together. For the myoga, use 3 buds (approx. 60g). Trim any discolored ends, cut them in half lengthwise, and slice them thinly along the grain. Soak the sliced myoga briefly in cold water to remove its strong bitterness. Next, prepare 25g of peeled ginger. Adding ginger introduces a sharp, refreshing heat and aroma to the pickles. Thinly slice the ginger, stack the slices, and cut them into fine julienne strips. Add the julienned ginger directly on top of the cucumbers in the bowl. Once the myoga is well-soaked, drain it thoroughly and add it to the same bowl.
Slice Eggplant Last to Prevent Browning
Next, cut one eggplant (approx. 150g). Eggplant oxidizes and discolors quickly once cut, so a professional technique is to slice it at the very end after all other vegetables are prepped. This allows you to skip the tedious step of soaking it in water to remove bitterness and proceed straight to cooking. Cut off the stem, halve it lengthwise, and slice it into 5 mm half-moons. Slicing the eggplant with some thickness allows it to absorb plenty of the sweet and sour brine, resulting in a juicy, tender texture. Once sliced, quickly add it directly to the bowl with the cucumbers and aromatics before it discolors, and move on to the salting step.
Salting with 2% Salt to Draw Out Umami
Once all the vegetables are in the bowl, perform the salting step to season them and draw out excess moisture. The key here is to add salt equal to exactly 2% of the total vegetable weight. Since our vegetables weigh about 500g in total, we use 10g of salt. This precise ratio is the golden rule for drawing out the vegetables' natural umami while seasoning them perfectly. Sprinkle the salt over the vegetables and gently massage by hand for about 30 seconds to distribute it evenly without bruising them. Let it sit for 15 minutes. During this time, osmotic pressure will draw out excess moisture, laying the foundation for a wonderfully crisp texture.
Golden Ratio for the Sweet & Sour Brine
While the vegetables are salting, make the special sweet and sour brine that defines the dish. In a separate bowl, combine 300ml water, 100ml rice vinegar (regular grain vinegar works too), and 70g sugar. Use a whisk to mix thoroughly until the sugar crystals at the bottom are completely dissolved. Once dissolved, add 3g of dried kombu kelp directly into the brine to boost the umami. Letting the kombu soak allows its elegant, rich flavor to infuse into the brine over time, creating a mellow, deep taste that is far more than just sour. The beauty of this brine is that it requires no heat—just mix and go.
Squeeze Out Moisture & Steep in Brine
After 15 minutes, the salt will have drawn out a lot of water, which pools at the bottom of the bowl. Since this liquid contains the vegetables' raw smell and bitterness, it must be thoroughly squeezed out. Take handfuls of the vegetables and squeeze them firmly with both hands, transferring them to a storage container. Squeezing them well ensures the brine won't get diluted and can penetrate deep into the vegetables. Once all the vegetables are packed in the container, pour the prepared kombu-infused brine generously over them. Because the brine is perfectly balanced, it tastes great even right after pickling. It also keeps in the fridge for about a week, making it an excellent summer staple.
Chill for 3 Hours for Ultimate Refreshment
Cover the container and chill it thoroughly in the refrigerator for about 3 hours to complete the dish. Chilling enhances the crispness of the vegetables and allows the umami of the brine and kombu to penetrate deeply. Serve it up, and with your first bite, the pleasant crunch of the cucumber, the meltingly juicy eggplant, and the refreshing aroma of myoga and ginger will fill your mouth. The cool, sweet, and tangy flavor is so delicious you won't be able to stop eating, even on the hottest summer days. Enjoy it as a simple pickle, or use it to top chilled tofu or cold somen noodles. With this dish on hand, you can easily and deliciously beat the summer heat!
About プロが教える家庭料理 papa′s cooking
プロが教える家庭料理 papa′s cooking
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