Tsukemono Miso-ni (Pickled Cabbage Simmered in Red Miso)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 10
About this dish
Tsukemono miso-ni is a Gujo, Gifu dish that rescues mature pickled Chinese cabbage after it has become sharply sour and salty.
Read more
The cabbage is soaked to remove excess salt, then simmered for 20 to 30 minutes over low heat with red miso, water, sake, mirin, sugar, white onion, eggplant, shiitake, and konnyaku. Historical household versions sometimes did use niboshi stock when recooking winter pickles. Salting the cabbage once and then cooking it again in miso reflects a mountain practice of using preserved food without waste. Water, mirin, sake, and sugar soften the forceful saltiness and edge of the red miso.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Soak the pickled cabbage in cold water for 30 minutes, changing the water once, to reduce strong saltiness and acidity.
Taste one piece, drain, squeeze firmly by hand, and cut into bite-size pieces.
- 2Prep
Cut the white leek into 3 cm lengths and slice the eggplant and shiitake thinly.
Tear the konnyaku into bite-size pieces with a spoon, blanch for 2 minutes, and drain.
- 3Control
Whisk the red miso, water, sake, mirin, and sugar in an earthenware or heavy pot until no miso lumps remain.
Add the cabbage, leek, eggplant, shiitake, and konnyaku and bring to a simmer over medium heat.
- 4Control
Once simmering, reduce to the lowest heat and leave the lid slightly ajar.
Cook for 20 to 30 minutes, stirring only two or three times to prevent scorching. When the cabbage is tender and the liquid is shallow, rest 5 minutes and divide among three bowls.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sharp, salty pickled cabbage is soaked in cold water to remove excess salt.
- Finish cue
- When the cabbage is tender and the liquid is shallow, rest 5 minutes and divide among three bowls.
- Storage and reheating
- Sour but properly refrigerated pickles can be used.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
45min, 10 ingredients
Category median
48min, 8 ingredients
Based on 200 recipes
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