Tsukemono Trio Recipe
A variety of fresh seafood & vegetables
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Ingredients
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Seafood
Vegetables
Pickling Solution
Method
Preparation of Seafood
- 1
Prepare the Salmon
Using a sharp knife, slice the fresh salmon sashimi into thin pieces, about 1/4 inch thick. Arrange on a serving plate.
- 2
Prepare the Shrimp
Boil the shrimp in salted water for about 2-3 minutes until they turn pink and are cooked through. Drain and let cool, then arrange alongside the salmon.
- 3
Prepare the Octopus
If using pre-cooked octopus, slice into thin pieces. If not, boil it in salted water until tender, then slice and arrange on the plate.
Preparation of Vegetables
- 4
- 5
- 6
Making the Pickling Solution
- 7
Combine Ingredients
In a small saucepan, combine the rice vinegar, soy sauce, sugar, salt, and sesame oil. Heat over low heat until the sugar and salt are dissolved, then remove from heat.
- 8
Mix with Vegetables
Pour the pickling solution over the sliced vegetables in the bowl. Toss gently to coat evenly. Let sit for at least 15 minutes to allow the flavors to meld.
Assembly
- 9
Plate the Tsukemono Trio
On a large serving platter, arrange the seafood (salmon, shrimp, octopus) on one side. On the other side, place the pickled vegetables. Serve with additional soy sauce on the side for dipping.
