Ryuji recreates the "amazing pickled vegetables from a ramen shop" using komatsuna! Komatsuna Jang can be eaten raw and is perfect with rice or drinks. Just pickle and mix for a delicious side dish.
Ingredients
Main Ingredients (Yields a flexible amount)
- Komatsuna 200g
Seasonings
- Soy sauce 1 tbsp
- Doubanjiang 1 and 1/3 tsp
- MSG(Ajinomoto) (MSG) 7 dashes
- Sesame oil 2 tsp
- Soy sauce a dash
Steps
- Thoroughly wash the roots of the komatsuna and cut into easy-to-eat lengths.
- Place 200g komatsuna in a bag, add 1 tbsp soy sauce, and massage well.
- Spread the komatsuna evenly on a flat tray, place a weight on top, and pickle for 30 minutes to 1.5 hours. [Pro Tip!] Place a heavy weight firmly to extract moisture quickly.
- Squeeze the pickled komatsuna (still in the bag) to thoroughly remove excess soy sauce and moisture.
- Place the squeezed komatsuna in a bowl, add 1 and 1/3 tsp Doubanjiang, 7 dashes MSG(Ajinomoto) (MSG), and 2 tsp sesame oil, and massage well.
- Taste and, if desired, add a dash of soy sauce and massage further. [Pro Tip!] If serving as a snack with drinks, a slightly stronger saltiness is recommended.
- Squeeze firmly to concentrate the umami, then plate and serve.
- If desired, you can also enjoy it stir-fried in a pan with some vegetable oil. [Pro Tip!] Stir-frying in oil enhances richness and sweetness, making it feel more like a main dish.
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