Picked Myoga Recipe
Make Picked Myoga Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Prep Myoga
Rinse the myoga buds under cold water. Trim the tough root ends and any brown outer layers. Peel the outermost skin if it’s thick. Slice into thin matchsticks about 2–3 cm long.
- 2
Season and dry
Place the sliced myoga in a small bowl and sprinkle with 0.5 tsp salt. Gently toss to coat and let sit for 10 minutes to draw out moisture. Rinse quickly under cold water and pat dry with a clean towel.
- 3
Make the pickling brine
In a small saucepan, combine 120 ml rice vinegar, 2 tablespoons sugar, and 0.5 tsp salt. Warm over low heat just until the sugar dissolves. Remove from heat and let the brine cool to room temperature.
- 4
- 5
Add chili and pour brine
Sprinkle 0.25 tsp dried chili flakes over the myoga in the jar. Pour the cooled brine over the myoga, ensuring it’s fully submerged.
- 6
Marinate
Seal the jar and refrigerate for at least 2 hours, preferably 4–6 hours or overnight, so the flavors meld and the myoga becomes crisp-tender.
- 7
Serve and store
Give the jar a gentle shake before serving. Serve pickled myoga as a tangy side dish or garnish for grilled fish, rice bowls, or salads. It will keep well in the refrigerator for 1–2 weeks.
