Tsukemono Trio Recipe
A variety of fresh seafood & vegetables
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Ingredients
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Seafood
Vegetables
Pickling Ingredients
Method
Preparation of Seafood
- 1
Prepare the Shrimp
Peel and devein the fresh shrimp. Rinse under cold water and set aside.
- 2
Prepare the Octopus
Boil the octopus in salted water for about 30 minutes or until tender. Allow it to cool, then slice into bite-sized pieces.
- 3
Prepare the Mackerel
If using raw mackerel, slice it thinly against the grain. If using smoked or cooked mackerel, simply cut it into pieces.
Preparation of Vegetables
- 4
Slice the Daikon Radish
Peel the daikon radish and slice it into thin rounds or matchsticks.
- 5
Slice the Cucumber
Wash the cucumber, then slice it thinly. You can choose to remove the seeds if desired.
- 6
Grate the Carrot
Peel the carrot and grate it using a box grater or a food processor.
Pickling Process
- 7
Mix the Pickling Liquid
In a bowl, combine rice vinegar, soy sauce, sugar, salt, and sesame oil. Stir until the sugar and salt are fully dissolved.
- 8
Assembly
- 9
Combine Seafood and Vegetables
In a serving platter, arrange the prepared shrimp, octopus, and mackerel alongside the pickled vegetables.
- 10
Serve
Serve the Tsukemono Trio chilled as a refreshing appetizer or side dish.
