Spring Cabbage, Carrot & Ginger Asazuke

Spring Cabbage, Carrot & Ginger Asazuke

By: Yoko Nakazawa

This asazuke is another dish I frequently prepared at the soba kappo–style restaurant where I used to work.

Ingredients

• ¼ spring cabbage
• ½ carrot
• Salt (2% of vegetable weight)
• 15g ginger
• 5cm square of dried kombu, cut into thin strips (optional)

Method

• First, weigh the cabbage and carrot to calculate how much salt you will need.
• Cut or tear the cabbage into small, bite-sized pieces.(Spring cabbage is soft, so you can easily tear it.) Very finely slice the carrot into matchsticks. Finely slice the ginger into matchsticks.
• Place the vegetables and kombu (if using) in a bowl, then add the salt. Use your hand to gently massage the vegetables (just like kneading dough) for 1-2 mins.
• Place a plate on top as a weight.
• Allow the pickles to rest in the refrigerator for at least 1 hr before serving.
• Store in a clean container in the refrigerator for up to 1 week.