Name: Eggplant and Cucumber Quick Pickles (Asazuke)
Cuisine: 和食
Ingredients: 2 eggplants (approx. 200g); 1 cucumber (approx. 130g); 2 myoga ginger buds (approx. 40g); Salt: 1.5% of total vegetable weight (approx. 5.5g); Sugar: 1.5% of total vegetable weight (approx. 5.5g); 1 1/2 tbsp vinegar (approx. 22.5ml); 1 tsp kelp tea powder (kombucha) (approx. 2g)

About "Eggplant and Cucumber Quick Pickles (Asazuke)"

This easy quick pickle (asazuke) is made by simply slicing eggplant, cucumber, and myoga ginger, placing them in a zipper bag, and salting them with 1.5% of the vegetables' total weight. By applying a heavy weight for a total of 10 minutes, excess moisture is quickly extracted. To finish, sugar, vinegar, and kelp tea (kombucha powder) are added to provide a refreshing balance of umami and acidity. Removing the cucumber seeds ensures a crunchy texture, while slicing the eggplant last eliminates the need for soaking. Perfect as a side dish for rice, it can be chilled in the refrigerator until serving.

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Tips for Making "Eggplant and Cucumber Quick Pickles (Asazuke)"

Prep
- After quartering the cucumber lengthwise, scrape off the seeds. The seeds contain a lot of moisture and will make the pickles watery, so removing them is essential for a crunchy texture.
Prep
- After slicing the myoga thinly, soak it in water, changing it a few times until clear to remove bitterness. Drain thoroughly in a strainer before adding to the bag.
Prep
- Eggplants oxidize and discolor quickly, so slice them at the very end after prepping the cucumber and myoga. This eliminates the need to soak them, preserving their natural umami.
Seasoning
- Keep the salt at exactly 1.5% of the total vegetable weight for a perfect balance that highlights the vegetables' natural sweetness without being too salty. Measure the sugar at 1.5% as well.
Salting
- After adding salt, shake the bag for 20 seconds to distribute it evenly, then squeeze out all the air before sealing. Removing air helps apply pressure and draw out moisture efficiently.
Salting
- The heavier the weight, the better; aim for at least 1.7kg. Let sit for 5 minutes, massage gently, then weigh down again for another 5 minutes (10 minutes total).
Finishing
- Thoroughly squeeze out and discard the accumulated liquid (which contains bitterness and excess moisture) before adding the seasonings. Remaining liquid will dilute the flavor.
Storage
- Eggplants discolor easily over time, so it is best to make only what you can consume in one sitting. Keep them chilled in the refrigerator until serving.

Ingredients for "Eggplant and Cucumber Quick Pickles (Asazuke)"

7 items

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2eggplants (approx. 200g)
1cucumber (approx. 130g)
2myoga ginger buds (approx. 40g)
Salt:1.5% of total vegetable weight (approx. 5.5g)
Sugar:1.5% of total vegetable weight (approx. 5.5g)
11/2 tbsp vinegar (approx. 22.5ml)
1tsp kelp tea powder (kombucha) (approx. 2g)

How to Make "Eggplant and Cucumber Quick Pickles (Asazuke)"

1
Cut off both ends of the cucumber. Peel off a bit of the dark green skin at the ends, as it can be bitter.
2
Quarter the cucumber lengthwise and scrape off the seeds with a knife (remove them because they contain too much moisture and ruin the texture).
3
Slice the deseeded cucumber diagonally into 5mm-thick pieces and place them in a zipper bag.
4
Trim off the discolored root end of the myoga ginger, cut it in half lengthwise, and slice thinly along the grain.
5
Soak the sliced myoga in water, changing the water a few times until it runs clear to remove bitterness. Drain well in a strainer and add to the bag.
6
Cut off the stem of the eggplants, cut them in half lengthwise, and slice diagonally into thick pieces (always cut eggplants last as they oxidize and discolor quickly). Add to the bag immediately after cutting.
7
Weigh the total vegetables (approx. 130g cucumber + 40g myoga + 200g eggplant = 370g) and add 1.5% salt of that weight (approx. 5.5g) to the bag.
8
Shake the bag vigorously for about 20 seconds to distribute the salt evenly, squeeze out as much air as possible, and seal the zipper.
9
Lay the bag flat on a tray, place a flat board or plate on top, and weigh it down with a heavy object (approx. 1.7kg or more) for 5 minutes.
10
After 5 minutes, remove the weight and gently massage the vegetables through the bag. Lay it flat again, replace the board and weight, and let sit for another 5 minutes.
11
Open a corner of the bag and thoroughly squeeze out and discard the accumulated liquid.
12
Add the sugar (approx. 5.5g), vinegar (1 1/2 tbsp), and kelp tea powder (1 tsp) to the bag, and massage from the outside to coat the vegetables evenly.
13
Transfer to a storage container and chill in the refrigerator until ready to serve.

Detailed Commentary on "Eggplant and Cucumber Quick Pickles (Asazuke)"

* Content organized by topics from the video.

Cucumber Prep & Secrets to a Crunchy Texture

We begin by prepping the cucumber (1 cucumber, approx. 130g). First, cut off both ends. Since the dark green skin near the tips can be bitter, peel a bit of it off with a knife. Next, quarter it lengthwise. The key to achieving an incredibly crunchy texture for these quick pickles is to scrape off the seeds with a knife. The seed area contains a lot of moisture, which can make the final dish watery if left in. You can eat the removed seeds as-is or enjoy them with a bit of miso. Once deseeded, slice the cucumber diagonally into slightly thick 5mm pieces. Slicing them to this thickness ensures a satisfying, crisp crunch when you bite into them. Place the sliced cucumber directly into a zipper bag.

Slicing & Soaking Myoga to Enhance Flavor

Next, prep the myoga ginger (2 buds, approx. 40g), which adds a wonderful aroma and depth of flavor to the pickles. If you aren't a fan of myoga, you can skip it, but adding it instantly elevates the dish to an authentic level. First, trim off any discolored parts at the root end and cut them in half lengthwise. Then, slice them thinly along the grain. Since myoga can be slightly bitter and astringent, soak the slices in water. Change the water a few times until it remains clear to thoroughly remove the bitterness. Once soaked, drain them well in a strainer. It is crucial to remove excess water so the flavors don't get diluted, so squeeze them dry before adding them to the zipper bag with the cucumber.

Preventing Eggplant Discoloration & Slicing

Now, let's move on to the eggplants (2 eggplants, approx. 200g). Eggplants are delicate and oxidize quickly once cut, leading to discoloration. Therefore, the best trick for a beautiful finish is to cut them at the very end, after prepping the cucumber and myoga. By following this order, you can skip soaking the eggplants in water, which prevents their natural umami from washing away. Cut off the stems, split them in half lengthwise, and slice them diagonally into slightly thick pieces, just like the cucumber. Keeping them thick ensures they retain a pleasant, tender yet firm bite. As soon as they are sliced, separate the pieces and add them directly to the zipper bag with the other vegetables, then move quickly to the next step.

Salting with the Golden Ratio & Shaking

Once all the vegetables are in the bag, add the salt for the initial pickling. The crucial professional tip here is to measure the salt to exactly 1.5% of the total vegetable weight. Today, we have 130g of cucumber, 40g of myoga, and 200g of eggplant, totaling 370g, which means we need about 5.5g of salt. Sticking to this golden ratio ensures a perfect balance—not too salty, yet ideal for bringing out the natural sweetness of the vegetables. After adding the salt, shake the bag vigorously for about 20 seconds to distribute it evenly. Once coated, press out as much air as possible from the bag and seal it. Removing the air helps apply pressure to the vegetables even with a small amount of salt, making it easier to draw out the moisture.

Using Weights to Quickly Draw Out Moisture

Flatten the bag, spreading the vegetables to a width of about 10 cm, and place it on a tray to catch any potential leaks. Place a flat board or plate on top, followed by a heavy weight to apply pressure. In the video, a newly opened 1.7 kg carton of shochu is used as a weight—the key is to use something as heavy as possible. Let it sit like this for 5 minutes. After 5 minutes, remove the weight and gently massage the vegetables through the bag. This helps distribute the salt even more evenly and encourages more moisture to release. Flatten the bag again, replace the board and weight, and let it sit for another 5 minutes. Applying solid pressure for a total of 10 minutes will make the vegetables look slightly translucent, indicating the initial pickling is complete.

Seasoning and Finishing for Maximum Umami

After 10 minutes under the weight, you will find a surprising amount of liquid accumulated at the bottom of the bag. Since this liquid contains excess moisture and bitterness from the vegetables, open a corner of the bag and squeeze it out thoroughly. Once drained, it's time for the final seasoning. Add 5.5g of sugar (matching the 1.5% ratio), 1 1/2 tbsp of vinegar (approx. 22.5ml), and 1 tsp of kelp tea powder (kombucha, approx. 2g) to easily boost the umami. Keeping kelp tea powder in your pantry is incredibly convenient because it adds instant umami without the hassle of making dashi. Massage the seasonings into the vegetables through the bag, and your delicious quick pickles are ready! Transfer them to a container and chill in the fridge until serving. Since eggplants discolor easily, it's best to make only what you can eat in one go.

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