Crunchy tsukemono (pickled brinjal)

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Ingredients

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

Cooking Instructions

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).

Browse more Asian recipes here