Enjoy Komatsuna pickles with a subtle deliciousness that brings out the natural flavor of the ingredients. The osmosis effect of sugar suppresses saltiness, while vinegar and chili peppers prevent it from tasting bland. These are the ideal palate cleansers that won't overpower your main dishes and allow you to eat plenty of vegetables. We'll also explain the secret to quick pickling.
Ingredients
Main Ingredients (2 servings)
- Komatsuna 1 bunch (approx. 100g)
Seasonings
- Salt 1 pinch
- Sugar 1 tsp
- [A] Vinegar 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Light Soy Sauce 1/2 tbsp
- [A] Kombu 2g
- [A] Dried Chili Pepper to taste
Steps
- Break apart the komatsuna roots one by one by hand.
- Hold a few broken pieces of komatsuna together and wash thoroughly under running water, focusing on the stems. The leaves only need a quick check.
- Shake off excess water from the washed komatsuna.
- Prepare a large bowl and cut the washed komatsuna into pieces slightly longer than bite-sized.
- Add a pinch of salt and 1 tsp of sugar to the bowl with the cut komatsuna and mix to combine.
- Let it sit for 10 minutes after the salt and sugar have dissolved and the grainy texture is gone, to draw out excess moisture.
- Place 1 tbsp of mirin (sweet rice wine) in a heatproof container and microwave for 40 to 50 seconds to evaporate the alcohol.
- Add 1/2 tbsp of light soy sauce, 1 tbsp of vinegar, 2g of kombu, and sliced dried chili pepper to taste to the heated mirin. Mix briefly to create the seasoning mixture.
- Firmly squeeze out the moisture from the komatsuna that has been sitting for 10 minutes.
- Place the squeezed komatsuna into an "Ai Wrap" (or a Ziploc bag).
- Add the prepared seasoning mixture to the bag with the komatsuna.
- Mix by gently shaking the bag while keeping some air inside, ensuring the seasoning coats everything.
- Once the seasoning is evenly distributed, remove as much air as possible from the bag, getting it close to a vacuum seal, and tie the opening shut. This is the key! Removing air allows the seasoning to penetrate quickly, resulting in delicious pickles in a short time. Using "Ai Wrap" makes it easy to achieve a near-vacuum state.
- Let it rest in the refrigerator for at least 1 hour (2-3 hours recommended).
- Before serving, gently knead the pickled komatsuna to ensure the seasoning is evenly distributed.
- Arrange on a plate. This is the key! Cutting the komatsuna slightly longer and arranging it with a focus on the balance between leaves and stems, creating height, makes it look stylish.
- Store any leftovers in a Ziploc bag or container in the refrigerator for about 4 days.
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