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Emi Kazuko, Yasuko Fukuoka

Broccoli and Cucumber Pickled in Miso

Yasai Miso Zuke

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Broccoli stem is usually wasted because of the fibrous texture, but you will be surprised how tasty it is when marinated or pickled. In Yasai Miso Zuke, miso and garlic give a kick to its subtle flavour. This makes a good accompaniment to drinks.

Ingredients

  • 3 broccoli stems (use the florets in another dish, if you wish)
  • 2 Japanese cucumbers or salad cucumbers, ends trimmed
  • 200

Method

  1. Peel the broccoli stems and quarter them lengthways.
  2. With a vegetable peeler, peel the cucumber every 5mm/¼in to make green-and-white stripes. Cut in half lengthways. Scoop out the centre with a teaspoon. Cut into 7.5cm/3in lengths.
  3. Mix the miso, sake and crushed garlic in a deep, plastic or metal container with a lid. Remove half the miso mix.

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