Shibazuke Pickles

Name: Shibazuke Pickles
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 3 Japanese or Chinese eggplant (14.1 oz, 400 g); 2 Japanese or Persian cucumbers (6 oz, 170 g); 3 myoga ginger (1.8 oz, 54 g; you can substitute it with a small amount of ginger, preferably mild-flavored young ginger); 1 inch ginger (0.8 oz, 22 g); Diamond Crystal kosher salt (0.4 oz, 11 g; 2% of total weight of vegetables); For Pickling:; 20 shiso leaves (perilla/ooba); 4 Tbsp ume plum vinegar; 1 Tbsp mirin

Prep Time

20m

Cook Time

Total Time

20m

This Shibazuke Pickles recipe combines Japanese eggplant, cucumbers, and myoga ginger with shiso leaves, ume plum vinegar, and mirin. The result is a tangy, salty, and slightly sweet pickled dish that is perfect as a side dish or a topping for rice and noodles.

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

3 Japanese or Chinese eggplant (14.1 oz, 400 g)

2 Japanese or Persian cucumbers (6 oz, 170 g)

3 myoga ginger (1.8 oz, 54 g; you can substitute it with a small amount of ginger, preferably mild-flavored young ginger)

1 inch ginger (0.8 oz, 22 g)

Diamond Crystal kosher salt (0.4 oz, 11 g; 2% of total weight of vegetables)

For Pickling

20 shiso leaves (perilla/ooba)

4 Tbsp ume plum vinegar

1 Tbsp mirin

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

190kcal

9%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

41g

2%
Fiber

12g

0%
Sugar

21g

1%
Protein

5g

0%
Cholesterol

0mg

0%
Sodium

2,170mg

108%

Percent Daily Values are based on a 2,000 calorie diet.

Shibazuke Pickles

Ingredients

For Pickling

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts