Tsukemono (pickled vegetables) are a staple in almost every Japanese meal. Here tsukemono are combined with the rich flavors and sticky texture of Nebaneba Wasabi Konbu to create a delicious topping for rice, as a spread on bread/crackers or as a side dish.
- 2 turnips including the turnip leaves (you can also use any of your favorite vegetables such as radishes, eggplants, zucchini, red peppers, etc.)
- ~1 tbsp salt (depending on the size of the turnips)
- Nebaneba Wasabi Konbu (1 packet of konbu + 1 packet of powdered wasabi)
- 3 tbsp water
- 1 tsp soy sauce (optional)
- Chop the turnips and turnip leaves, and mix with salt. Leave in the fridge overnight (preferably with a weight over it to help drain any excess water). Drain.
- Mix 1 packet of konbu and 1 packet of powdered wasabi with 3 tbsp of water and wait for one minute to allow the sticky (nebaneba) texture to develop. Mix with the vegetables from step one and enjoy. You can also add soy sauce if you prefer a stronger taste.