Tsukemono Hakusai
Tsukemono (漬物, literally "pickled things") are Japanese preserved vegetables, Hakusai is the Japanese word for Chard.
INGREDIENTS
- Hakusai (chard) - half
- Shitimi pepper - little
- Sesame oil - 1 tablespoon
- Sugar - 1 tablespoon
- Shoyu - 1 tablespoon
- Oil - 5 tablespoons (hot)
- Ginger - 1 piece cut into strips.
DIRECTIONS
- Cut the chard leaves in half or 3 in length, depending on the width of the leaf and cut into pieces of 3 cm or so.
- Place in a relatively deep bowl and cover with a glass of water diluted with 1 tablespoon of salt and let stand for 2 hours approximately.
- Remove the chard from the brine, if it is too salty, wash and squeeze well.
- Place on a platter and cover with ginger strips. Throw the hot oil on top.
- In a pan add the Shoyu and the Sugar, take to the fire to heat.
- Throw this sauce over the chard and sprinkle the shitimi and the sesame oil.
If you prefer, leave it in the refrigerator until serving time.
