Sides and Salads Recipes - Pickled Broccoli in Miso Recipe

Ingredients

• 3 broccoli stems (use the florets in another dish, if you wish)

• 2 Japanese or salad cucumbers, ends trimmed

• 200ml/scant 1 cup miso (any kind)

• 15ml/1 tbsp sake

• 1 garlic clove, crushed

Serves 4

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Method:

1. Peel the broccoli stems and quarter them lengthways. With a vegetable peeler, peel the cucumber every 5mm/1/2in to make green-and-white stripes. Cut in half lengthways. Scoop out the centre with a teaspoon. Cut into 7.5cm/3in lengths.

2. Mix the miso, sake and crushed garlic in a deep, plastic or metal container with a lid. Remove half the miso mix.

3.  Lay some of the broccoli stems and cucumber flat in the container and push into the miso mix. Spread a little of the reserved miso over the top of the broccoli and cucumber.

4. Repeat this process to make a few layers of vegetables and miso, filling up the container. Cover with the lid and leave in the refrigerator for 1-5 days.

5. Take out the vegetables, wash off the miso under running water; then wipe with kitchen paper.

6. Cut the broccoli stem pieces in half then slice into thin strips lengthways. Cut the cucumber into 5mm/1/2 in thick half-moon slices. Serve cold.

Broccoli stem is usually wasted because of the fibrous texture, but you will be surprised how tasty it is when marinated or pickled. In this recipe, miso and garlic give a kick to its subtle flavor. The pickle, which will keep for a few days, also makes a good accompaniment to drinks.

Variation: Carrot, turnip, kohlrabi, celery, radish or thinly sliced cabbage sterns con be used in this way.