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Misozuke
posted by enui on Fri, 2010-05-07 15:47
So, it looks like spring is finally here for real, and I am thankful as I was starting to get fed up with winter vegetables :P
I've been experimenting with making tsukemono, and I'd like to try making misozuke, however the info and direction I have found online are contrasting, especially about the pickling time, from overnight (for example here http://www.openkitchen.net/cook/carrot/carrot-e.html ) to two weeks, up to three months (like here http://www.theblackmoon.com/Jfood/ftsuke.html#miso) °_°
I'm willing to experiment but I hate to waste food so if anyone has suggestion or insight to offer I'll be really thankful :)
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Well, the first page you linked to just says to keep the carrots in there overnight, which sounds right to me. Two weeks, let alone three months, is way too long for most vegetables - they will turn out extremely salty, though it depends on the miso. The more watery the vegetable or meat you put into a miso bed, the less time it needs to be in there. You can use the miso marinade recipe used for the pork here for any kind of vegetable, e.g. cucumbers cut into strips, eggplant sliced lengthwise, carrot sticks, etc.
The Big Onigiri.
- Wherever you go, there you are. -
If you are omitting the alcohol, you should add some water and a little sugar or honey to the marinade.
If omitting the alcohol, is it necessary to use an alternative liquid so the marinade is the right consistency?
I'm assuming that the carrots would be marinated and then eaten without any cooking.
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