Tori nambon-zuke (chicken in spicy vinegar marinade) is another favorite of mine. This Portuguese-influenced recipe is very useful for your summer repertoire because it can be prepared ahead of time—in fact it will keep as long as five days in the refrigerator—and can be served hot or cold.
Asparagus with Lemon and Onion from “Easy Japanese Pickling serves 4 page 19 a large bunch of asparagus 1/4 cup water 2 Tablespoons sugar 1 1/2 teaspoons salt 4 Tablespoons vinegar 1 Tablespoon lemon juice 1 clove garlic, thinly sliced 1/4 onion, thinly sliced thin lemon slices Blanch asparagus. Spread out in a colander to…
Last year I did a recipe test called Hobak Namul. I did not think about the name of the recipe at the time, but now I’ve learned that “hobak” is a Korean squash with green skin and yellow flesh. I’ve never seen one! Namul is a Korean term for a seasoned vegetable dish. The test recipe used green and yellow summer squash, but here I’ve used only yellow squash, with carrots.
The most common turnip (Tokyo turnip) in Japan is only about 2 inches in diameter, but the Kyoto turnip (shougoin kabu) is extraordinarily large and is used for the famous senmaizuke pickles, which translates literally as thousand sheet pickles and that is exactly what they look like. Pickling them is a traditional preparation for winter around Kyoto. The thin slices are layered in barrels with salt and weighted for several days. This recipe is a quick version—it takes only a few hours.