Matsumaezuke - Japanese Pickled Vegetables

Ingredients

• 2 cucumbers, thinly sliced 2 cucumbers, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 small eggplant, thinly sliced 1 small eggplant, thinly sliced
• 1 lotus root, thinly sliced 1 lotus root, thinly sliced
• 1 thumb-sized ginger, thinly sliced 1 thumb-sized ginger, thinly sliced
• 1 cup (240ml) rice vinegar 1 cup (240ml) rice vinegar
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon soy sauce 1 tablespoon soy sauce

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 1g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small saucepan, combine the rice vinegar, sugar, salt, and soy sauce. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let the pickling liquid cool.
2. 2.
   Prepare the vegetables by slicing them into thin strips or delicate shapes.
3. 3.
   Place the sliced vegetables in a large bowl and pour the cooled pickling liquid over them.
4. 4.
   Gently mix the vegetables to ensure they are evenly coated with the pickling liquid.
5. 5.
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for a stronger flavor.
6. 6.
   Serve the Matsumaezuke chilled as an appetizer or a side dish.

Treat your ingredients with care...

• Cucumbers — Use fresh and firm cucumbers for the best texture. If the cucumbers are waxed, peel them before slicing.
• Lotus root — Look for lotus roots that are firm and free from blemishes. Peel the outer skin before slicing.
• Ginger — Choose young ginger for a milder flavor. Peel the ginger before slicing.

Tips & Tricks

• For a spicier kick, add a small amount of chili flakes to the pickling liquid.
• Experiment with different vegetables such as radishes or bell peppers to create your own variation of Matsumaezuke.
• Adjust the sweetness and tanginess of the pickling liquid by adding more or less sugar and vinegar according to your taste preference.
• Serve Matsumaezuke alongside sushi or sashimi for a complete Japanese culinary experience.
• The pickled vegetables can be stored in the refrigerator for up to a week.

Serving advice

Serve Matsumaezuke chilled in small individual bowls or as part of a Japanese-style bento box. Garnish with a sprinkle of sesame seeds or chopped green onions for added flavor and visual appeal.

Presentation advice

Arrange the colorful pickled vegetables in an aesthetically pleasing manner, showcasing the different shapes and colors. Consider using a traditional Japanese ceramic dish or a wooden serving platter to enhance the presentation.