Japanese Pickleback Recipes
PICKLEBACK SHOTS
Steps:
- Cut each pickle in half across the equator. Use an apple corer, melon baller or the tip of a small knife to hollow out the interior of each pickle half, leaving an 1/8-inch-thick border of pickle intact. Slice the closed end of each pickle shot glass just enough to make it sit flat. Be sure not to cut too deep and create a hole in the shot glass.
- Fill each pickle shot glass with 1 tablespoon of bourbon. Serve immediately.
JAPANESE BAMBOO SHOOTS WITH SANSHO LEAF SAUCE: TAKENOKO NO KINOME AE
Provided by Food Network
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bamboo shoots: Rinse the bamboo shoot removing any debris. Place shoot in a pot and boil for 5 minutes. Peel away the outer layer to reveal the tender inner shoot. Thinly slice the shoot, diagonally
- Sansho Leaf Sauce: Place the miso and sugar in a microwaveable container, microwave on high for 15 to 20 seconds or until the sugar has dissolved or you may also place in a small pot and dissolve on stove top. Rinse and pat dry the sansho leaves. Place leaves in a mortar and pestle and grind until pulpy. Add the vinegar and continue to grind the leaves until smooth. Add the miso paste and the 1/2 cup of sake. Place the bamboo shoots around a plate and pour the sansho leaf sauce over the shoots. Add extra sansho leaves, as garnish.
JAPANESE PICKLEBACK
Steps:
- Pour the whisky and soy sauce into a liquor glass, pour a side shot of pickle brine and serve with a pickle wedge. Sip or shoot the whisky, then immediately after swallowing, sip or shoot the pickle brine and then take a bite of the pickle wedge.
JEN'S CLASSIC PICKLEBACK
Steps:
- Fill a shot glass with the whiskey and another one with the pickle juice. Serve the whiskey with the pickle juice as a chaser.
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- Shiozuke (Salt Pickling) Shiozuke is the simplest Japanese pickle to start with. You can literally use almost any vegetables – cucumbers, carrots, eggplant, daikon, celery – with this salt pickling method.
- Pickled Cucumber. If you prefer quick pickling, this is the recipe to follow. You can choose to pickle the cucumbers as quickly as 2 hours or up to 2 days.
- Misozuke (Miso Pickling) Yes, you can pickle your seasonal vegetables with miso. Known as Misozuke, this miso pickling method helps preserve the ingredients for a long time.
- Shoyuzuke (Soy Sauce Pickling) Shoyuzuke (醤油漬け) is to pickle ingredients in soy sauce-based agent. It is another Japanese pickling technique that one could easily master at home.
- Pickled Cabbage. This pickle will put your whole head of cabbage and extra cucumber into good use. Brined in salt, kombu and chili flakes, the palate-cleansing Pickled Cabbage (tsukemono) makes a perfect accompaniment to a traditional Japanese meal.
- Japanese Pickled Cucumbers. Anyone who is new to pickling will be able to tackle this recipe. You will need only simple seasonings like salt, soy sauce, sugar, and sesame oil.
- Pickled Tomatoes. Reserve the extra tomatoes you’re going to make into soup for this Japanese-style pickled tomatoes! Marinated in dashi-infused vinegar, they add a pop of color and make a refreshing side to serve with your meal.
- Pickled Ginger (Gari) Often served and eaten as part of your sushi meal, pickled ginger (known as Gari in Japanese) is perfect for cleansing the palate.
- Kasuzuke (Sake Less Pickling) Made with sake lees, the leftover from the refining process of sake production, Kasuzekue is a traditional Japanese pickle that represents the essence of Japanese cuisine.
- Pickled Turnip with Yuzu. This pickled turnip employs a shallow pickling technique known as Asazuke. Most Japanese home cooks favor asazuke as it allows you to pickle vegetables in a short period of time.
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