This recipe for Pickled Myoga (Myoga Tsukudani) comes straight from a farmer and is a fantastic way to use up a large harvest of myoga. It's highly aromatic with a satisfying crisp texture that's perfect with rice. Try this delicious vegetable recipe, taught by a former greengrocer!
Ingredients
Main Ingredients (Generous batch)
- Myoga 100g
- Bonito Flakes (Katsuobushi) 1 packet
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Sugar 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Water 100mL
Steps
- Wash the myoga and lightly trim off any discolored parts of the stems.
- Roughly chop 100g of myoga diagonally. This is the key! Myoga has strong vertical fibers, so slicing it diagonally helps preserve its texture and flavor.
- In a frying pan, combine the [A] ingredients: 1 tbsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1 packet Bonito Flakes (Katsuobushi), and 100mL water. Mix them together before turning on the heat.
- Place the frying pan over medium heat and bring to a boil while stirring gently.
- Once boiling, reduce the heat to medium-low and add the chopped myoga.
- Simmer for over 15 minutes until the liquid released from the myoga has mostly evaporated.
- When the moisture has significantly reduced, stir and continue to simmer until it reaches your desired consistency, then turn off the heat. This is the key! Overheating can diminish the aroma, so judge the timing carefully. If you plan to store it, simmer it a little more intensely for better preservation.
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