soya sauce Archives

Boards and

Lemongrass chicken with smashed cucumber salad

15 minutes

Asian recipes

Scrambled eggs with black rice

20 minutes

Chicken recipes

“No-cook” soya-poached chicken

5 minutes

Asian recipes

Golden goma-ae sesame dressing

Braai recipes

Sticky grilled plum sauce

10 minutes

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Asian recipes

Yakitori (grilled meat skewers)

10 minutes

Crunchy tsukemono (pickled brinjal)

Difficulty Easy

Ingredients

12 baby brinjals
4 halved beetroot, peeled and chopped
1 cup soya sauce
1 cup rice wine vinegar

Method

1. Place all the ingredients into a medium saucepan.

2. Bring to the boil, cover and simmer until the vegetables are soft, about 20 minutes.

3. Cool in the liquid. Store in a Tupperware or Ziploc bag in the fridge.

4. They’re delicious with the chicken katsu.

Cook's note: I’ve always loved gari, the sweetish pickled ginger served with sushi, but in Tokyo I was spoilt for choice by the sheer variety of tsukemono (pickles) – everything from carrot and daikon to baby marrow. They add lovely colour as a side and are the perfect palate cleanser, their sourness contrasting with the intense umami of many dishes. This pickled brinjal recipe is so good with yakitori (meat skewers).

Browse more Asian recipes here

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Fridge-contents eggy fried rice

Spicy boerewors bites

Double-smoked salmon dip

Lemongrass chicken with smashed cucumber salad

Crumbed beef noodle bowl

Scrambled eggs with black rice

“No-cook” soya-poached chicken

Golden goma-ae sesame dressing

Sticky grilled plum sauce

Yakitori (grilled meat skewers)

Crunchy tsukemono (pickled brinjal)

Crunchy tsukemono (pickled brinjal)

Ingredients

Method