Tsukemono, Japanese Pickled Carrot

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Tsukemono, Japanese Pickled Carrot

Prep Time 0 mins
Cook Time 5 mins
Rest After Cook 2 hrs
Servings 100 g
INGREDIENTS
  • carrot 100 g
  • salt (one percent of the weight of carrot) 1 g
  • soy sauce (six percent of the weight of carrot) 6 g
  • ajinomoto 1 pinch
  • sesami oil 1 Tbsp
other necessery stuff
  • plastic bag
INSTRUCTIONS
  • Let’s gather the ingredients and weight them. Salt 1% of the weight of the carrot, and soy sauce 6% of the weight of the carrot.
  • A tip on how to cut carrot into thin strip like rectangles (1cm*5cm*3mm) for this recipe.
  • Cut the whole carrot.
  • Put carrot in the plastic bag and add other ingredients. Close the plastic bag and mix with a massaging movement. Put in the fridge for at least 2 hours and it’s good to eat.
  • Eat it within a few days.
NOTES
Pickled carrots can be made with only salt, but I like to have some extra flavor. Total salt amount is only 2% of the weight of the carrot used.
Finnish carrots have a thick taste. Children eat carrots as snacks at home, and adults eat carrots as snacks at the office. That thick delicious taste of carrots of course doesn’t disappear anywhere, the pickled carrot is also delicious.
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