Broccoli Asazuke

Broccoli TsukemonoThis 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.




Broccoli Asazuke

Easy Japanese Pickling
4 servings
page 42

  • Japanese Broccoli Pickles14 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.

Broccoli TsukemonoNote: 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.



More Tsukemono Recipes From Tess

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Japanese Sesame Beef Recipes from July

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