Okomoji no Aburaitame (Stir-Fried Aged Takana Pickle)
Quick answer
- Active time
- 32 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 5
About this dish
Long-aged takana, a salted mustard-green pickle, soaks for hours to lose its salt, then gets chopped fine and fried in sesame oil with a little sugar and soy sauce.
Read more
Even after soaking, one piece tasted before cooking shows whether it needs more time in water. Only half the soy sauce goes in at first, and a salty pickle may not need the rest.
Ingredients
Instructions
- 1
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
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
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
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
伝えたい郷土料理レシピ · Checked: 2026-08-11
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