Broccoli and Cucumber Pickled in Miso

Name: Broccoli and Cucumber Pickled in Miso (Yasai Miso Zuke)
Yield: Serves four
Cuisine: Japanese
Ingredients: 3 broccoli stems (use the florets in another dish, if you wish); 2 Japanese cucumbers or salad cucumbers, ends trimmed; 200 ml/7 fl oz/scant 1 cup miso (any kind); 15 ml/1 tbsp sake; 1 garlic clove, crushed

Yasai Miso Zuke

Preparation info

Serves
four

Difficulty
Easy

Appears in

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

Asia
Japan
Side dish
Vegan
Gluten-free

Method

Peel the broccoli stems and quarter them lengthways.
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.
Mix the miso, sake and crushed garlic in a deep, plastic or metal container with a lid. Remove half the miso mix.