Hawaii Style Tsukemono Recipes
TSUKEMONO (JAPANESE PICKLED CABBAGE)
My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper.
Provided by Bo Brinkman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT30m
Yield 40
Number Of Ingredients 7
Steps:
- Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage. Add 2 tablespoons salt. Place 2 pots that nest within each other on top of the cabbage; place something heavy into the smaller pot so that it crushes down on the cabbage. Let sit for 24 hours at room temperature.
- Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper.
- Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.
- Transfer mixture to mason jars and refrigerate until ready to serve.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 771.8 mg, Sugar 0.7 g
CHICKEN HEKKA
Chicken Hekka is Hawaii's version of Japanese sukiyaki! It's a mix of the good things: chicken, mushrooms, carrots, bamboo shoots, and noodles, simmered in a savory broth. It's a flexible recipe, add or substitute any vegetables you have on hand.
Provided by Kathy YL Chan
Time 30m
Number Of Ingredients 14
Steps:
- In a large saucepan, brown the chicken over medium-high heat for 3 minutes. Add the ginger and garlic. Saute for 2 more minutes.
- Add the chicken broth, soy sauce, mirin, and sesame oil to the pan. Bring to a boil.
- Add the onion, carrots, shiitake mushrooms, and bamboo shoots. Mix and then turn the heat to low, put the lid on the pan and let simmer for 5 minutes.
- Remove the lid and add the cellophane noodles. Cook 6-8 minutes more minutes over medium heat until the noodles are cooked through and most of the liquid is absorbed. You want the final dish to be "saucy" but not soupy.
- Add the green onions and watercress stems. Stir and cook for 1 minute. Turn off heat. Add the watercress leaves. Mix and serve! Eat plain or spooned over a big bowl of rice.
More about "hawaii style tsukemono recipes"
TSUKEMONO - JAPANESE QUICK PICKLED CUCUMBERS …
2020-01-01 The first is a tsukemono-ki (漬物器) or Japanese style pickle press. This container is designed to make pickles like these and it makes for very …
From unclejerryskitchen.com
4.2/5 (5)Total Time 8 hrs 10 minsCategory Side DishCalories 16 per serving
From unclejerryskitchen.com
4.2/5 (5)Total Time 8 hrs 10 minsCategory Side DishCalories 16 per serving
- Slice cucumbers into thin rounds. Place in a bowl or tsukemono press and sprinkle with salt. Gently toss cucumbers and salt together, massaging salt into the surface until well coated. Add sesame seeds and toss again until combined.
- If using a pickle press, place the lit on and tighten until the cucumbers are gently pressed tot the bottom.
- If using a bowl, place a clean saucer over the cucumbers and weigh it down with a can of vegetables or other suitable weight.
JAPANESE PICKLES 3-WAYS (漬物) TSUKEMONO RECIPE
2020-04-13 Tsukemono literally translates to “pickled thing,” and it’s the Japanese umbrella term for pickles. Unlike many Western pickles, …
From norecipes.com
4.3/5 (3)Calories 15 per servingCategory Condiments & Pickles
From norecipes.com
4.3/5 (3)Calories 15 per servingCategory Condiments & Pickles
- If you are using a different quantity of vegetables, weigh them, and then multiply that number by .03. This will give you the amount of salt to add. For example, in this recipe, we're using a total of 685 grams of vegetables, and 3% of 685 is about 20 grams of salt.
- Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that's weighted down with cans.
- The asazuke is ready to eat when the cabbage has released a lot of liquid and has become translucent.
SIMPLE JAPANESE PICKLED CUCUMBERS - ONOLICIOUS HAWAIʻI
2020-12-12 Thinly slice the cucumber and place in a mixing bowl. Sprinkle salt on the cucumbers, toss. Let sit for 10 minutes. Drain the water. In a small …
From onolicioushawaii.com
4.7/5 (29)Estimated Reading Time 6 minsServings 3Total Time 1 hr 15 mins
From onolicioushawaii.com
4.7/5 (29)Estimated Reading Time 6 minsServings 3Total Time 1 hr 15 mins
PICKLED DAIKON LEAVES: HAWAII RECIPES & THINGS TO DO …
2020-01-17 The Hungry Guide To Hawaii Recipes. Pan-Fried Kabocha (Japanese Pumpkin) Amy’s guides to Hawaii. The Survivor’s Guide To Living …
From alohawithlove.com
Reviews 2Cuisine Japanese
From alohawithlove.com
Reviews 2Cuisine Japanese
SANBAIZU TSUKEMONO (JAPANESE PICKLE) RECIPE
2015-03-03 Tsukemono can be made via a wide array of techniques with vegetables and fruits fermented in salt, soy, miso, and even beds of rice bran …
From thespruceeats.com
4/5 (17)Total Time 40 minsCategory Appetizer, Snack, CondimentCalories 119 per serving
From thespruceeats.com
4/5 (17)Total Time 40 minsCategory Appetizer, Snack, CondimentCalories 119 per serving
TSUKEMONO: THE COMPLETE GUIDE TO JAPANESE PICKLES | …
TSUKEMONO / HAKUSAI NO SHIOZUKE / JAPANESE PICKLED CABBAGE ...
From instructables.com
Estimated Reading Time 6 mins
- Tools and Materials. All you need is Napa cabbage, salt, and a knife. Oh, and a makeshift "tsukemonoki" if, like most of us, you don't have access to a traditional Japanese pickling crock.
- Chop. Remove blemished leaves. I tend not to wash in water unless I have time to dry it or let it air dry. Extra water would interfere. Chop the head of cabbage into thick slices across, about 2 to 3 cm (or around an inch to inch-and-a half) thick.
- Layer and Salt. This is a hard one because everyone salts by feel, it seems. I looked high and low and found no exact proportions of salt to cabbage except this "salt should be 2 to 3 percent of the weight of the cabbage".
- Weight It Down. Here I am placing a 1-quart square container that fits neatly atop my 2-quart one. I put water in it as the weight. You won't probably see any liquid rising just yet; but in a few hours to a day, liquid will rise and that weight will keep the cabbage submerged in the resulting brine.
- Wait. Leave it on the counter up to 3 days. It will "juice out" and the liquid will rise. It may smell a bit like rotting cabbage during this time.
- Ready to Enjoy! Once it has been fermenting two or three days, it is ready. Maybe sooner if it's really warm in your house... just taste it. It certainly won't hurt to eat it sooner; that is a matter of personal taste.
TSUKEMONO ( 漬物 ) RECIPE | JAPANESE RECIPES | UNCUT RECIPES
2018-01-01 TRADITIONAL JAPANESE RECIPE: Tsukemono (漬物, literally translates to pickled things) are Japanese preserved vegetables that are usually pickled in salt, brine or a …
From uncutrecipes.com
Servings 4Calories 160 per servingTotal Time 30 mins
From uncutrecipes.com
Servings 4Calories 160 per servingTotal Time 30 mins
MAM'S HAWAIIAN PICKED DAIKON - MADE EASY (WHITE RADISH ...
2019-05-09 Daikon is essentially a huge, mild, white radish, known in other parts of the world as mooli, winter radish, Japanese radish, Chinese radish or oriental radish. It is said to be an …
From kindearth.net
5/5 (3)Category BlogCuisine Dairy Free, Gluten Free, VeganTotal Time 72 hrs 10 mins
From kindearth.net
5/5 (3)Category BlogCuisine Dairy Free, Gluten Free, VeganTotal Time 72 hrs 10 mins
- Put it in a bowl and mix in one tablespoon sea salt. Leave for at least a couple of hours. The salt will help the liquid to release from the daikon.
- In the meantime make the 'brine' liquid in a pan. To make the liquid add the water, coconut sugar, rice vinegar, ground turmeric and black pepper. Simmer the liquid for a few minutes, until the coconut sugar dissolves into the liquid. Once done, put this mixture to the side to cool for later.
- When the daikon has been left for least two hours with the salt, then use your hands to squeeze the water out. Discard the excess water.
JAPANESE PICKLED CABBAGE (VIDEO ... - JUST ONE COOKBOOK
2015-03-04 Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp kosher salt. Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly. Place …
From justonecookbook.com
4.2/5 (78)Calories 31 per servingCategory Side Dish
From justonecookbook.com
4.2/5 (78)Calories 31 per servingCategory Side Dish
- Remove seeds from the red chili (if you prefer less spicy) and cut into rounds. When handling the seeds, avoid touching with your bare hands/fingers.
PICKLED CUCUMBERS & SWEET ONIONS: HAWAII RECIPES & THINGS ...
2020-01-19 On a wide pan add the cooking oil and adjust the temperature to high. Add vinegar, water, sugar, and mustard seed. Once this begins to boil, turn off the heat and stir in the sliced …
From alohawithlove.com
From alohawithlove.com
- Slice sweet onion to ⅓ in thickness. Slice cucumbers to ½ in thickness. Sprinkle cucumbers with sea salt and mix thoroughly. Leave at room temperature for 3 hours.After 3 hours, rinse all of the cucumbers and use your hands to squeeze out the excess water. The more water you can squeeze out, the better. Drain cucumbers in a colander while you prepare the sauce.
- On a wide pan add the cooking oil and adjust the temperature to high. Add vinegar, water, sugar, and mustard seed. Once this begins to boil, turn off the heat and stir in the sliced onions, celery seed, and paprika.
- Wait for 2 minutes to allow the sauce to cool slightly. Transfer cucumbers from the colander to a large bowl. Pour the sauce onto the cucumbers. Let it cool at room temperature then store in the fridge. Best eaten when cold.
DAD’S SALT PICKLED CABBAGE, KYABETSU SHIO-ZUKE TSUKEMONO
2015-02-12 Directions. 1. Cut the cabbage into one inch squares and break the leaves apart. 2. Put them in a large bowl and sprinkle the salt over the vegetables. 3. Use a spatula to mix and distribute the salt over the leaves. 4. Toss the vegetables several times over the next hour to coat all surfaces of the cabbage.
From jabberwockystew.net
Estimated Reading Time 3 mins
From jabberwockystew.net
Estimated Reading Time 3 mins
PICKLED DAIKON (TSUKEMONO ... - CHOPSTICK CHRONICLES
2019-07-10 If you liked this Tsukemono recipe from my aunt, please rate the recipe and leave comments below. Mottainai (NO waste) Mottainai is a Japanese concept of regret concerning waste. When you buy Daikon with leaves attached, do not discard the leaves. Japanese people eat the leaves as well because you can make another dish out of it so there is no waste! Chop …
From chopstickchronicles.com
4.9/5 (16)Calories 639 per servingCategory Side Dish
From chopstickchronicles.com
4.9/5 (16)Calories 639 per servingCategory Side Dish
SAKAMOTO NAMUL (MARINATED BEAN SPROUTS) - DELICIOUS NOT ...
2018-06-24 this recipe for sakamoto namul, or marinated bean sprouts, was first published in march 2014. everything else (the pics + my words) has been updated (as of june 2018!).. imagine a huge vat of bean sprouts lounging in a potent marinade chockful of garlic and soy and sugar. it’s unassuming amongst its somewhat more elaborate neighbors, tsukemono and inari (cute …
From deliciousnotgorgeous.com
3.8/5 (4)Total Time 10 minsCategory Side DishCalories 69 per serving
From deliciousnotgorgeous.com
3.8/5 (4)Total Time 10 minsCategory Side DishCalories 69 per serving
COOKING RECIPES | HAWAIIAN RECIPES • COOKING HAWAIIAN STYLE
Tsukemono are pickled vegetables. There are many kinds that are pickled in many ways, using salt, vinegar, Miso, rice bran, etc. Tsukemono get rich flavors often (but not always) from fermentation in a base like rice bran. The salt-pickled cabbage in this recipe does not involve fermentation. Instead, the vegetables ….
From pinterest.com
Estimated Reading Time 5 mins
From pinterest.com
Estimated Reading Time 5 mins
TSUKEMONO - SHIOZUKE (SALT PICKLING) 塩漬け • JUST ONE COOKBOOK
2019-01-31 Shiozuke (塩漬け), literally salt (shio) pickling (zuke), is the most basic type of Japanese pickles known collectively as tsukemono (漬物).Salt pickles were first produced in ancient times as a means of preserving food, and over the years became an important part of the basic Japanese meal.
From justonecookbook.com
4.1/5 (17)Calories 89 per servingCategory Side Dish
From justonecookbook.com
4.1/5 (17)Calories 89 per servingCategory Side Dish
HAKUSAI NO TSUKEMONO - HIROKO'S KITCHEN
2013-01-12 Posted on Jan 12, 2013 in Hiroko's Blog, Recipes. Before leaving for vacation last year I bought 3 gorgeous, heads of Napa cabbage (Chinese cabbage) at a farmers market at Union Square and pickled them as my mother did every year at the end of the year. Pickled Napa cabbage, hakusai no tsukemono, which acquires delicious distinctive combined flavors of …
From hirokoskitchen.com
From hirokoskitchen.com
JALAN'S CUCUMBER TSUKEMONO | TSUKEMONO RECIPE, HAWAIIAN ...
Tsukemono Recipe. Onion Sauce. Cabbage Leaves. Winter Vegetables. English Cucumber. Small Meals. Yuzu scented winter vegetable tsukemono (pickles) Here's a super-easy tsukemono or Japanese style pickle that only takes about 10 minutes to prep. It makes a great bento vegetable or salad substitute.
From pinterest.com
From pinterest.com
EGGPLANTS IN MUSTARD TSUKEMONO - MELTINGPOT
2016-11-11 An usually hearty and spicy Japanese tsukemono (pickle). 500 g thin long eggplants 2 tsp / 10 grs salt 100 ml water 1 tbsp hot english mustard (Colemans's) 1,5 tbsp soy sauce 1 tbsp mirin 1 tsp sugar Cut eggplant into irregular bite-sized pieces wioth the rangiri technique. Mix with salt, add water and weigh…
From tgmeltingpot.wordpress.com
From tgmeltingpot.wordpress.com
EASY PICKLED DAIKON - JAPANESE COOKING RECIPES ...
Quick Directions. Skin the daikon and cut into thin rounds. Sprinkle daikon with salt and let sit for 2 hours to pull out moisture. Add sugar, water, vinegar and sake to a small pan to bring to a boil. Stir until sugar dissolves and remove from heat. Squeeze excess water out of daikon with your hands. Place daikon in pickling container.
From otakufood.com
From otakufood.com
LOCAL STYLE TAKUAN - FOODLAND
Instructions. Peel the daikon and cut in half lengthwise. Cut each half into slices ¼ inch thick. Place daikon in a bowl and toss with the salt and allow it to pull out the moisture. Approximately 2 hours. In a pot, combine the sugar, water, rice vinegar, sake and annatto seeds. Bring to a boil and stir until the sugar completely dissolves and ...
From foodland.com
From foodland.com
51 EASY AND TASTY TSUKEMONO RECIPES BY HOME COOKS - COOKPAD
Sauerkraut Tsukemono. sauerkraut • fresh ginger, cut into thin stripes • cucumber, cut into thin stripes • canned tuna, drained • soy sauce • drizzle of sesame oil • sesame seeds • dry calendula petals you find for tea (optional) 5 mins. 4 servings. Sesame and Lilies.
From cookpad.com
From cookpad.com
CUCUMBER TSUKEMONO HAWAII RECIPES
Japanese Tsukemono Recipe sharerecipes.net. 6 hours ago 5 hours ago Low Carb Japanese Recipes. Tsukemono Recipes From Hawaii. 6 hours ago Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at ...
From tfrecipes.com
From tfrecipes.com
TSUKEMONO RECIPES FROM HAWAII - ALL INFORMATION ABOUT ...
Tsukemono Recipes From Hawaii tip www.tfrecipes.com. Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature. Transfer mixture to mason jars and refrigerate until ready to serve.
From therecipes.info
From therecipes.info
GRINDZ OF THE DAY: TAMURA’S PICKLED GARLIC & KOKUTO ...
2015-05-18 Well, there’s this Pickled Garlic recipe, where I’d just exchange the regular soy sauce for Tamari Soy Sauce in an attempt to replicate the exact taste of Tamura’s outstanding take on it. I’m thinking a dashi konbu base might also add extra depth and complexity to its flavor in a good way. Next time I’m in Yataimura at Shirokiya, I’ll check their Tsukemono selection …
From tastyislandhawaii.com
From tastyislandhawaii.com
JAPANESE SALTY CUCUMBER (TSUKEMONO) RECIPE BY AUNTY EIKO'S ...
2017-09-05 Great recipe for Japanese Salty Cucumber (Tsukemono). This is the menu I always make at home. But the tast is different at each home. This is easiest way to make, I think. And you can add vinegar sugar to taste.
From cookpad.com
From cookpad.com
TSUKEMONO RECIPES FROM HAWAII
Cucumber Tsukemono Hawaii Recipes. 2 hours ago Slice cucumbers into thin rounds. Place in a bowl or tsukemono press and sprinkle with salt. Gently toss cucumbers and salt together, massaging salt into the surface until well coated. Add sesame seeds and toss again until combined. If using a pickle press, place the lit on and tighten until the cucumbers are gently …
From share-recipes.net
From share-recipes.net
RECIPES - KITAZAWA SEED
Sakura Zuke or Cherry Blossom Pickle. Ingredients: 1 bunch Hinona Kabu red turnips 1 tsp salt 3/4 cup rice vinegar 1/2 cup sugar Trim the top off the turnip to make a flat base.
From kitazawaseed.com
From kitazawaseed.com
MUSTARD CABBAGE TSUKEMONO | RECIPES WIKI | FANDOM
Japanese cabbage pickles. Contributed by Catsrecipes Y-Group mustard cabbage ¼ cup Hawaiian salt (or kosher salt or rock salt) water ⅓ cup vinegar ⅓ cup soy sauce 1 tsp sugar (increased to 1 Tablespoon) ½ tsp salt ¼ tsp ajinomoto (msg) Slice mustard cabbage. Soak 20 minutes with Hawaiian salt (kosher salt or rock salt is a good sub) and some water. Combine …
From recipes.fandom.com
From recipes.fandom.com
HAWAIIAN TSUKEMONO - PLAIN.RECIPES
Recipe for Hawaiian Tsukemono. Directions. Wash; and; slice daikon and pack it in a gallon jar, at least 3/4
From plain.recipes
From plain.recipes
TSUKEMONO (SALT-PICKLED CABBAGE) RECIPE - JAPANESE COOKING 101
2014-04-25 Tsukemono are pickled vegetables. There are many kinds that are pickled in many ways, using salt, vinegar, Miso, rice bran, etc. Tsukemono get rich flavors often (but not always) from fermentation in a base like rice bran. The salt-pickled cabbage in this recipe does not involve fermentation. Instead, the vegetables simply sit in salt for a short while; therefore, it is very …
From japanesecooking101.com
From japanesecooking101.com
PICKLED MUSTARD CABBAGE OFFERS SWEET, BITTER TASTE ...
Approximate nutritional information, per serving: 300 calories, 15 g fat, 3 g saturated fat, 50 mg cholesterol, greater than 1,000 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g sugar, 26 g protein
From staradvertiser.com
From staradvertiser.com
TSUKEMONO RECIPES FROM HAWAII
Tsukemono Recipes From Hawaii. Just Now Tsukemono Recipes From Hawaii.Just Now Tsukemono Recipes From Hawaii. 6 hours ago Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.
From tfrecipes.com
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love