Seasonal Goma-ae Tsukemono Recipe

Prepare vegetables

Wash and dry the seasonal vegetables. Peel and trim as needed. Slice cucumbers thinly on the bias, cut daikon and carrot into matchsticks or thin coins, and chop napa cabbage into 1–2 inch pieces. Aim for roughly uniform sizes so they pickle evenly.

Salt and sweat

Place the prepared vegetables in a large bowl. Sprinkle 2 tablespoons kosher/sea salt over them and toss to coat. Let sit 15–20 minutes to draw out water. For delicate leaves (shiso or baby turnips greens), salt lightly and set aside for a shorter time (8–10 minutes).

Rinse and press

After sweating, gently squeeze or press each vegetable to remove excess liquid. For larger pieces, rinse briefly under cold water to remove overt saltiness, then squeeze again. Collect and discard the brine.

Quick pickle

In a small bowl, combine 3 tablespoons rice vinegar, 1 teaspoon sugar, and 1 teaspoon mirin (if using). Stir until sugar dissolves. Toss the salted vegetables with the vinegar mixture to lightly pickle. Let sit at least 10 minutes (or up to 1 hour refrigerated) to develop flavor. Drain off excess liquid before proceeding — you want the vegetables moist but not swimming in brine.

Toast sesame seeds

Place white and black sesame seeds in a dry skillet over medium heat. Toast, shaking the pan and stirring frequently, until fragrant and lightly golden (about 2–3 minutes). Watch closely to avoid burning. Remove from heat and let cool slightly.

Grind sesame

Reserve about 1 teaspoon of the toasted white seeds for garnish. Place the remaining seeds in a suribachi (Japanese mortar) or small food processor. Grind to a coarse paste — you want broken seeds with some texture, not completely smooth.

Mix dressing

To the ground sesame, add 2 tablespoons light soy sauce, 1 tablespoon mirin, 2 tablespoons dashi (or warm water/vegetable broth), 1 teaspoon sugar, 1 teaspoon neutral oil (optional) and a pinch (1/4 tsp) of salt. Stir or mix until the sesame absorbs the liquid and forms a thick, glossy dressing. Taste and adjust: add a little more soy for saltiness, a splash more dashi for umami, or a touch more sugar if you prefer sweeter.

Combine vegetables and dressing: Place the drained pickled seasonal vegetables in a mixing bowl. Add the goma-ae dressing and toss gently until vegetables are evenly coated. Use just enough dressing to coat — you want a balanced sesame flavor without drowning the crispness.

Plate and garnish: Transfer to a serving dish. Sprinkle the reserved toasted sesame seeds and the thinly sliced shiso or scallions over the top. For a slightly richer finish, drizzle a few drops of toasted sesame oil or a few more grains of toasted seed.

Serve: Serve immediately at room temperature or slightly chilled. Goma-ae tsukemono keeps well in the refrigerator for 1–2 days; dressing may thicken in cold, so bring to room temperature and toss again before serving.