Pickled Vegetable Tsukemono with Shiso and Ginger
A refreshing assortment of Kyoto-style pickled vegetables, flavored with aromatic shiso leaves and fresh ginger for a crisp, tangy side dish. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs daikon radish, cucumber, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 40 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g daikon radish
- 150 g cucumber
- 100 g carrot
- 10 leaves red shiso leaves
- 20 g fresh ginger
- 15 g salt
- 100 ml rice vinegar
- 25 g sugar
- 100 ml water
Instructions
- Step 1: Peel and julienne 200 g daikon radish, 150 g cucumber, and 100 g carrot into 5 cm long strips. Thinly slice 20 g fresh ginger into matchsticks and roughly chop 10 red shiso leaves.
- Step 2: Place the daikon, cucumber, carrot, ginger, and shiso leaves into a large bowl and sprinkle 15 g salt over the vegetables. Toss to combine and let sit for 30 minutes until the vegetables release water and soften.
- Step 3: In a small saucepan, combine 100 ml rice vinegar, 25 g sugar, and 100 ml water. Heat over medium heat, stirring until the sugar dissolves completely, then remove from heat and cool to room temperature.
- Step 4: Drain the vegetables from their liquid, pressing gently to remove excess moisture, then transfer them to a clean glass jar or container.
- Step 5: Pour the cooled vinegar mixture over the vegetables, making sure they are fully submerged. Seal the container and refrigerate for at least 6 hours or overnight for best flavor development.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pickled Vegetable Tsukemono with Shiso and Ginger take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pickled Vegetable Tsukemono with Shiso and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep daikon radish from drying out.
Can I substitute ingredients in Pickled Vegetable Tsukemono with Shiso and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pickled Vegetable Tsukemono with Shiso and Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pickled Vegetable Tsukemono with Shiso and Ginger vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
