This is another Japanese quick pickle (tsukemono). I never would have come up with the idea of eating broccoli and apples together, but it makes a pretty combination of green, red, and white.
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Broccoli Asazuke
Easy Japanese Pickling
4 servings
page 42
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.
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More Tsukemono Recipes From Tess
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