Name: Nukazuke-Style Pickled Vegetables
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: Generous batch
Cuisine: Japanese Cuisine
Ingredients: 100g Plain Yogurt (unsweetened); 1 Eggplant; 1 Cucumber; 100g Daikon Radish; [A] 50g Miso Paste; [A] 1 tsp Fish Sauce; [A] 1 pinch MSG (Umami Seasoning); [A] 2 pinches Salt; Small amount of Lemon Juice (optional)

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Original: English

Nukazuke-Style Pickled Vegetables

by 食事処さくらの料理教室

For those who find traditional nukazuke (fermented rice bran pickles) too much to handle. Here's a 'nukazuke-style' pickle recipe made with yogurt, miso, and fish sauce. It easily recreates an authentic flavor with the umami and acidity of fermented ingredients. Store it in the refrigerator with no need for constant stirring. Simply cut your vegetables, marinate them, and add a delicious side dish to your daily meals.

Ingredients

Scale:

Main Ingredients (Generous batch)

100g Plain Yogurt (unsweetened)
1 Eggplant
1 Cucumber
100g Daikon Radish

Seasonings

📖Cooking Basics

miso（ramen）

dry（tantanmen）

Steps

Place a colander over a bowl and line it with kitchen paper (use double layers if thin).
🕒 00:48
Place 100g of unsweetened yogurt into the kitchen paper and weigh it down. Let it drain for 10 minutes. [This is the key!] Thoroughly draining the water concentrates the umami, allowing the flavors to penetrate the vegetables better.
🕒 01:03
In a separate bowl, add 50g of miso paste.
🕒 01:45
Add 1 tsp of fish sauce. [This is the key!] Fish sauce is a crucial ingredient for achieving the nukazuke-like flavor, so please do not substitute it. Using a sealed bottle will help preserve its flavor longer.
🕒 02:36
Add 1 pinch (4-5 shakes) of MSG (Umami Seasoning). [This is the key!] MSG is a fermented food made by fermenting sugarcane. Adding the right amount enhances sweetness and results in a delicious finish.
🕒 03:10
Add 2 pinches of salt and mix well until there are no lumps of miso. [This is the key!] Adjust the saltiness to your preference. Two pinches of fine salt will provide enough saltiness to complement rice. If you prefer a lighter, salad-like taste, reduce to half the amount.
🕒 03:45
Add the yogurt that has been drained for 10 minutes to the miso marinade bowl, using a rubber spatula to ensure none is left behind. Mix thoroughly until the miso lumps are gone.
🕒 04:10
Taste and, if you want more acidity, add a small amount of lemon juice as desired.
🕒 04:34
Trim the ends of the cucumber and cut it into 4 pieces to help it absorb flavor more easily.
🕒 04:45
Trim the stem of the eggplant and slice it diagonally into 2cm thick pieces, as the skin side is less prone to absorbing flavor. [This is the key!] If the pieces are thick, peeling them or making wider cuts on the flesh will ensure the flavors penetrate well.
🕒 04:58
Peel the daikon radish thinly and then slice it to about the same thickness as the eggplant.
🕒 05:16
Prepare a tray or a large container, and wipe the inside with a damp kitchen paper.
🕒 05:26
Line the tray with plastic wrap, using a double layer. [This is the key!] Lining the damp tray with plastic wrap prevents it from slipping and helps it adhere smoothly. Using a double layer makes it easier to remove air from the top and bottom.
🕒 05:43
Spread approximately 1/3 of the prepared miso marinade evenly on the bottom of the plastic wrap using a rubber spatula.
🕒 06:02
Arrange the cut vegetables without any gaps. [This is the key!] Gaps can prevent the marinade from reaching all parts of the vegetables, so pack them in like Tetris.
🕒 06:15
When layering the vegetables, make sure to sandwich the miso marinade in between to ensure it spreads throughout.
🕒 06:27
Once all vegetables are arranged, spread the remaining miso marinade evenly over the top.
🕒 06:42
Carefully fold the plastic wrap, removing air as you go. [This is the key!] Air trapped inside will prevent the marinade from reaching all areas, so this is an important final step for even marination.
🕒 06:49
Tuck the folded edges of the plastic wrap firmly inside the tray. [This is the key!] To prevent any liquid released from the vegetables from leaking out of the tray, ensure the plastic wrap folds are tucked inwards.
🕒 07:05
Let it marinate in the refrigerator for 1 full day for the best flavor.
🕒 07:23
Do not rinse the marinated vegetables. Lightly pat them dry with kitchen paper.
🕒 07:42
If you find them too salty, you can rinse them with water before eating.
🕒 07:54
Cut into bite-sized pieces and arrange on a plate.
🕒 08:00