Recipes - Japanese

Nozawana-zuke (Pickled Mustard Leaves)
Nozawana-zuke


Crunchy when chilled, ready-to-eat, or used as a side dish and added to stir-fries, Nozawana-zuke has plenty of uses, making it an indispensable food in winter for the people of the Nagano prefecture. Made traditionally with a mustard green known as Nozawana which is only found predominantly in Japan, this recipe can also be used with other bitter greens such as turnip, radish or daikon leaves, mustard, or kale.
Cooking Time: < 15mins
Serves:3 to 4
Total time: > 120mins
Course: Side
Cook Method: Pickle
Cuisine: Japanese









Ingredients:

1 kg Nozawana* (including stems)
200ml soy sauce
20g salted kombu
100ml vinegar
100ml mirin
100g sugar
4 chilli peppers
*Note: Nozawana may be substituted with bitter greens such as turnip, radish or daikon leaves, mustard, or kale.




Steps:
  1. Cut Nozawana into 4cm long pieces.
  2. Place cut vegetable into plastic seal bag and mix with ingredients. Remove air from the seal bag by rubbing out any air pockets until plastic clings tightly to the packed vegetables. Alternatively, you can place vegetables in a glass pot/jar and put a heavy bowl on top of the greens to keep them down and immersed in the pickling ingredients.
  3. Place plastic seal bag in a bucket. Place heavy items on bag to prevent vegetables from floating. The pickled vegetables can be served after 24 hrs. Leave to pickle up to 2 weeks for more flavour.
  4. Always use clean, dry utensils when taking the pickles out to serve to avoid contamination. Store pickles in refrigerator after you start consuming them or after you open the jar.

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Nozawana-zuke (Pickled Mustard Leaves)

Nozawana-zuke (Pickled Mustard Leaves)

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Crunchy when chilled, ready-to-eat, or used as a side dish and added to stir-fries, Nozawana-zuke has plenty of uses, making it an indispensable food in winter for the people of the Nagano prefecture. Made traditionally with a mustard green known as Nozawana which is only found predominantly in Japan, this recipe can also be used with other bitter greens such as turnip, radish or daikon leaves, mustard, or kale.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: > 120mins
Course: Side
Cook Method: Pickle
Cuisine: Japanese
Ingredients

1 kg Nozawana* (including stems)
200ml soy sauce
20g salted kombu
100ml vinegar
100ml mirin
100g sugar
4 chilli peppers
*Note: Nozawana may be substituted with bitter greens such as turnip, radish or daikon leaves, mustard, or kale.

Instructions
  1. Cut Nozawana into 4cm long pieces.
  2. Place cut vegetable into plastic seal bag and mix with ingredients. Remove air from the seal bag by rubbing out any air pockets until plastic clings tightly to the packed vegetables. Alternatively, you can place vegetables in a glass pot/jar and put a heavy bowl on top of the greens to keep them down and immersed in the pickling ingredients.
  3. Place plastic seal bag in a bucket. Place heavy items on bag to prevent vegetables from floating. The pickled vegetables can be served after 24 hrs. Leave to pickle up to 2 weeks for more flavour.
  4. Always use clean, dry utensils when taking the pickles out to serve to avoid contamination. Store pickles in refrigerator after you start consuming them or after you open the jar.

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