Vegetable Mix Asazuke

Steps

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1. 1
   Prepare the vegetables. Separate the white and leafy parts of napa cabbage. Peel the white parts and cut thick sections into 2-3 cm wide strips; cut the leafy parts into larger pieces. Trim both ends of the cucumber and slice into 2 mm thickness.
   ▶ ≈0:13
2. 2
   Cut daikon radish lengthwise into 6 wedges, peel, then slice into 2 mm thickness. Slice carrot into 1 mm thickness.
   ▶ ≈0:59
3. 3
   Place all vegetables in a plastic bag (total weight about 300g). Add coarse salt, seal the bag and remove air. Let sit for 30-40 minutes until vegetables release liquid.
   ▶ ≈1:44
4. 4
   Cut dashi kombu into strips to add umami. Slice ginger into thin shreds and slice dried red chili pepper into rings.
   ▶ ≈2:30
5. 5
   Once vegetables have released liquid, gently squeeze out the excess. Add vinegar, sugar, dashi kombu, ginger, and dried chili pepper. Mix well, remove air from the bag and seal. Let sit for 30 minutes to allow the kombu umami to infuse.
   ▶ ≈3:12
6. 6
   Transfer the pickled vegetables to a serving bowl or container. Top with bonito flakes and toasted white sesame seeds. Drizzle with soy sauce to taste. Refrigerate for 2 days for flavors to develop further; serve chilled.
   ▶ ≈4:05