Karashi Zuke (Miso-Marinated Asparagus)
Submitted by thinamani
Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.
YIELD
10 servingsPREP
20 minCOOK
10 minREADY
3 hrsThis quick pickle technique uses cheesecloth to keep the asparagus from touching the miso directly, so you get all the flavor without the paste sticking to the vegetables.
Blanching the stalks for just seconds before shocking them in ice water keeps them crisp and bright green.
The mustard adds a sharp heat that wakes up your palate without overwhelming the delicate asparagus.
Chef Tips
- Use the tender asparagus stalks for this pickle; save the woody tips for soup stock
- Marinate for 3 hours at room temperature for mild flavor, or overnight in the fridge for deeper penetration
- Wipe off the miso paste before serving; don’t rinse or you’ll wash away all the flavor
Ingredients
Directions
Snap the tips from the asparagus and save for future use.
Slice the stalks lengthwise into strips ½ inch wide, then cut these into 1½ inch lengths.
Over high heat, bring 2 cups water to a boil.
Add the asparagus, return to the boil, and drain immediately in a sieve.
Run under cold water to cool them quickly, and pat dry with paper towels.
In a small mixing bowl, combine the miso with the dry mustard and mix until smooth.
Spread half the mixture in a shallow baking dish and cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth and cover with another double thickness of cheesecloth.
Top with the remaining miso and mustard mixture.
Marinate for about 3 hours at room temperature, or refrigerate overnight.
Discard the dressing before serving the asparagus.
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