- 12 baby brinjals
- 4 halved beetroot, peeled and chopped
- 1 cup soya sauce
- 1 cup rice wine vinegar
Place all the ingredients into a medium saucepan.
Bring to the boil, cover and simmer until the vegetables are soft, about 20 minutes.
Cool in the liquid. Store in a Tupperware or Ziploc bag in the fridge.
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).