Okomoji no Aburaitame (Stir-Fried Aged Takana Pickle)

Quick answer

Total time: 32 min
Level: Easy
Servings: 6 servings
Ingredients: 5

About this dish

Okomoji no aburaitame is a Saga side dish that turns sour, salty aged takana pickle into a savory stir-fry.

The pickle is soaked overnight to draw out excess salt, chopped finely, and cooked in sesame oil until loose moisture evaporates. Sugar rounds the fermented acidity, soy sauce restores controlled seasoning, and sesame adds a nutty finish. Because the salinity of old pickles varies considerably, taste after soaking and add the soy sauce gradually rather than committing the full amount at once.

Ingredients (6 servings)

Ingredient	Amount	Unit
aged salted takana pickle	450	g
sesame oil	30	ml
soy sauce	18	ml
sugar	12	g
toasted sesame seeds	9	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Season

Rinse 450g aged takana pickle several times in cold water and soak it in plenty of water for 8 hours.

Change the water once to draw out excess salt.
2

Season

Squeeze the pickle thoroughly and chop it into pieces about 5mm wide.

Taste one piece; if it is still very salty, soak for 30 more minutes and squeeze again.
3

Control

Heat 30ml sesame oil in a pan over medium heat.

Add the chopped pickle and stir-fry for 6 to 8 minutes, separating clumps and evaporating surface moisture.
4

Finish

Stir in 12g sugar, then begin with half of the 18ml soy sauce.

Cook for 2 minutes, taste, add only as much remaining soy sauce as needed, and finish with 9g toasted sesame seeds.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Overnight soak controls the salt in aged pickle
Finish cue: Stir in 12g sugar, then begin with half of the 18ml soy sauce.
Avoid this: If the pickle remains salty, extend the soaking time and do not use all the soy sauce.
Substitution: Squeeze out water firmly before frying so the greens sauté instead of steaming.
Storage and reheating: The pickle is soaked overnight to draw out excess salt, chopped finely, and cooked in sesame oil until loose moisture evaporates.