Easy Japanese Pickling
- 14 ounces broccoli
- 1 red apple
- 1 Tablespoon sugar
- 1 Tablespoon lemon juice
- 1 1/2 teaspoons salt
- 4 Tablespoons water
• Break broccoli into florets. To use stems, peel and slice thin. Rinse with boiling water.
• Core the apple. Cut into fans with the peel on.
• Mix the remaining ingredients.
• Put it all into a plastic bag and let stand for an hour.
Note: when you rinse the broccoli with boiling water, either do it fast so the broccoli stays crispy, or let it cook until it’s soft. Somehow my broccoli had a texture that was raw enough to be tough, but not cooked enough to be tender.
|⇐ Previous Post||Next Post ⇒|
|Japanese Sesame Beef||Recipes from July|