18 Japanese Sanbazuke Recipe Delight In These Amazing Recipes!
Published on: Mar 26, 2024
Sanbazuke is a traditional Japanese dish that consists of three different types of pickled vegetables. Each vegetable is pickled in a unique brine, resulting in a burst of flavors and textures in every bite. This dish is not only delicious but also visually appealing, making it a popular addition to any Japanese meal. In this article, we will explore the history of sanbazuke and provide a step-by-step recipe for you to recreate this authentic dish at home.
One of the most popular dishes in Japan, pork katsu is a crispy, breaded pork cutlet that is usually served with a tangy tonkatsu sauce. To make this dish, tenderize pork cutlets and dip them in flour, egg, and panko breadcrumbs before frying them to a golden brown. Serve with rice and a side of Japanese-style pickles for a delicious and satisfying meal.
Known as "hotcakes" in Japan, these fluffy pancakes are a favorite breakfast food. Made with a combination of flour, eggs, milk, and Japanese mayonnaise, these pancakes have a unique texture and flavor that sets them apart from traditional American pancakes. Top them with fresh fruit and a drizzle of honey for a delicious morning treat.
Okonomiyaki is a savory pancake made with a batter of flour, eggs, and shredded cabbage. The toppings can vary, but the most common ingredients include pork belly, shrimp, and squid. This dish is often served with a special okonomiyaki sauce, Japanese mayo, and bonito flakes for a flavor-packed meal.
This light and airy cheesecake has a unique texture that resembles cotton, hence its name. Made with cream cheese, eggs, and a touch of flour, this cheesecake is cooked in a water bath to create a moist and tender dessert. Enjoy a slice with a cup of green tea for a perfect end to any meal.
5of 20
Japanese Cucumber Salad (Sunomono)
Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
This refreshing salad is a staple in Japanese cuisine. Thinly sliced cucumbers are marinated in a dressing made with rice vinegar, soy sauce, and sugar, then topped with sliced scallions and sesame seeds. Serve as a side dish or appetizer for a light and healthy addition to any meal.
No list of Japanese dishes is complete without ramen. This popular noodle soup is made with a flavorful broth, thinly sliced pork, soft-boiled egg, and an array of toppings such as nori, corn, and bamboo shoots. Perfect for a rainy day or when you're craving something warm and comforting.
7of 20
Japanese Gyoza Dumplings
Main Ingredients: Napa Cabbage, Ground Pork, Garlic, Fresh Ginger
Gyoza, also known as potstickers, are a popular appetizer in Japanese cuisine. These dumplings are filled with a mixture of ground pork, cabbage, and green onions, then pan-fried to create a crispy exterior. Dip them in a soy sauce and rice vinegar mixture for a burst of flavor with each bite.
8of 20
Japanese Rice Balls Onigiri
Main Ingredients: Cooked Rice, Umeboshi, Bonito Flakes, Soy Sauce, Mirin
Onigiri, or rice balls, are a staple in Japanese lunchboxes. These portable snacks are made by forming rice into a triangular shape and filling them with various fillings such as salmon, tuna, or pickled plums. They are often wrapped in nori for easy handling and can be enjoyed as a quick and convenient snack.
Udon noodles are thick and chewy noodles made from wheat flour, commonly used in Japanese cuisine. In this dish, they are served in a flavorful broth made with mirin, soy sauce, and dashi stock, and topped with scallions, nori, and kamaboko (fish cake). This hearty soup is perfect for a cold winter day.
Eggplant, or nasu in Japanese, is a versatile vegetable used in many dishes. It can be grilled, fried, or simmered in a flavorful sauce. One popular dish is nasu dengaku, where the eggplant is broiled and topped with a sweet and savory miso glaze. Enjoy as a side dish or appetizer.
11of 20
Japanese Soba Noodles With Peanut Sauce
Main Ingredients: Soba Noodles, Unsalted Roasted Peanuts, Sesame Oil
Soba noodles are made from buckwheat flour and have a nutty flavor that pairs well with a peanut sauce. In this dish, the noodles are served cold and topped with a savory sauce made from peanut butter, soy sauce, and sesame oil. Add some shredded chicken or tofu for a protein-packed meal.
12of 20
Yakitori (Japanese Grilled Chicken)
Main Ingredients: Skinless Chicken Thighs, Soy Sauce, Pure Maple Syrup
Yakitori is a popular street food in Japan, made by skewering pieces of chicken and grilling them over charcoal. The meat is often basted with a teriyaki sauce for a sweet and smoky flavor. Enjoy these skewers as a snack or serve with rice for a complete meal.
Zucchini, or zucchini in Japanese, is a versatile vegetable that is used in many dishes. It can be sautéed, grilled, or added to stir-fries. One popular dish is tempura zucchini, where the vegetable is battered and deep-fried to create a crispy and delicious appetizer.
14of 20
Japanese Beef Steak
Main Ingredients: Garlic, Sugar, Soy Sauce, Sake, Water, New York Steaks
In Japan, steak is often served in a teppanyaki style, where it is cooked on a hot iron griddle in front of the diner. The meat is usually marinated in a savory sauce before being cooked to perfection. Serve with rice and vegetables for a flavorful and satisfying meal.
15of 20
Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Main Ingredients: Boneless Pork Chops, Salt, Pepper, Flour, Egg, Panko
Katsudon is a popular rice bowl dish that features a crispy pork cutlet and a soft-boiled egg served over a bed of rice. The dish is often topped with a savory sauce and green onions for added flavor and texture. It's a filling and delicious meal that can be enjoyed for lunch or dinner.
16of 20
Japanese Sweet Potato Okonomiyaki
Main Ingredients: Plain Flour, Baking Powder, Vegetable Stock, Eggs, Soy
Sweet potatoes are a staple in Japanese cuisine, and this unique take on okonomiyaki features them as the main ingredient. The sweet potatoes are grated and mixed with flour, eggs, and bonito flakes before being cooked on a griddle. Serve with a mayonnaise and okonomiyaki sauce for a tasty and satisfying meal.
17of 20
Japanese Yaki Udon For Beginners
Main Ingredients: Udon Noodles, Sesame Oil, Garlic, Rice Vinegar, Pepper
Yaki udon is a popular noodle stir-fry dish that is easy to make at home. Thick udon noodles are stir-fried with pork, vegetables, and a savory sauce made from soy sauce, mirin, and oyster sauce. Add shrimp or tofu for a protein boost.
Japanese curry is a staple in Japanese households, and it's a dish that is often passed down from generation to generation. It features a thick and hearty curry sauce made with vegetables, meat, and curry powder. Serve with rice and pickled vegetables for a satisfying and comforting meal.
19of 20
Japanese Ramen with Chicken
Main Ingredients: Chicken Breasts, Salt, Pepper, Unsalted Butter, Sesame
While pork is the most common protein in ramen, this version uses chicken for a lighter and healthier twist. The broth is made from chicken broth and soy sauce, and the dish is topped with poached chicken, soft-boiled egg, and vegetables. Add some chili oil for a spicy kick.
Tonkatsu is a crispy pork cutlet that is a popular dish in Japan. The meat is breaded and fried until golden brown, then served with a tonkatsu sauce and shredded cabbage. Enjoy it with a side of rice and miso soup for a classic and delicious Japanese meal.
The Origins of Sanbazuke
Sanbazuke has been a staple in Japanese cuisine for centuries, with its origins dating back to the Edo period (1603-1868). It was originally created as a way to preserve vegetables during the winter months when fresh produce was scarce. The word "sanbazuke" translates to "three pickles" in Japanese, referring to the three different types of pickled vegetables used in this dish.
During the Edo period, sanbazuke was primarily made with daikon radish, turnips, and cucumbers, as these were the most readily available vegetables. Over time, the recipe evolved, and other vegetables such as eggplant, carrots, and ginger were added to the mix, creating a more diverse and colorful dish.
The Art of Pickling
Pickling is a traditional Japanese preservation method that involves fermenting vegetables in salt, rice bran, or vinegar. This process not only extends the shelf life of the vegetables but also enhances their flavor and adds a unique tanginess to the dish.
The three different pickles used in sanbazuke are typically made with different pickling methods and ingredients, resulting in a variety of tastes and textures. For example, the daikon radish is pickled in salt, while the cucumbers are pickled in vinegar and sugar, creating a sweet and sour contrast. The turnips, on the other hand, are pickled in rice bran, giving them a slightly nutty and earthy flavor.
Sanbazuke is not only a dish but also an art form. The arrangement of the pickled vegetables is meticulous and deliberate, with each color and shape carefully considered to create a visually stunning dish. It is often served as a side dish or appetizer, adding a burst of flavor and color to any Japanese meal.
Now that you know the history and art behind sanbazuke, it's time to try making it yourself! Follow the recipe below to recreate this traditional Japanese dish in your own kitchen.
Sanbazuke Recipe
1 large daikon radish
3 small turnips
1 large cucumber
1 small eggplant
1 carrot
1-inch piece of ginger
1 cup salt
1 cup rice bran
1 cup rice vinegar
1/4 cup sugar
1 cup water
1. Begin by washing and peeling all the vegetables. Cut the daikon radish, turnips, cucumber, and eggplant into thin slices. Use a vegetable peeler to create thin strips of carrot and ginger.
2. In separate bowls, mix 1/4 cup of salt with the daikon radish, 1/4 cup of salt with the turnips, and 1/2 cup of salt with the cucumber. Let the vegetables sit for 30 minutes to an hour, then rinse with water and drain.
3. In another bowl, mix 1 cup of rice bran with the eggplant, carrot, and ginger. Let it sit for 30 minutes, then rinse with water and drain.
4. In a saucepan, combine 1 cup of rice vinegar, 1/4 cup of sugar, and 1 cup of water. Bring to a boil and let it cool.
5. In a large glass container, layer the pickled vegetables, starting with the daikon radish, then the turnips, then the cucumber, and finally the eggplant, carrot, and ginger. Pour the cooled vinegar mixture over the vegetables, cover, and refrigerate for at least a day before serving.
Sanbazuke is a dish that not only brings a burst of flavors to your palate but also a piece of Japanese history and culture. Its intricate preparation and beautiful presentation are a true testament to the artistry of Japanese cuisine. So why not give this recipe a try and impress your friends and family with your newfound pickling skills?
![The Best Chicken Ramen Noodles [Of All Time] | Savory Bites Recipes - A ...](https://1.bp.blogspot.com/-3jcPvDyGNlg/XnjgwRuSu-I/AAAAAAAALMQ/I60OHPdgXCcVJTiQ2WTSta7XbG7_k7DoQCLcBGAsYHQ/s1600/top%2Bview%2Bof%2Ba%2Bpan%2Bwith%2Beasy%2Bchicken%2Bramen%2Bwith%2Blots%2Bof%2Bveggies.jpg)
![[Homemade] Japanese Tonkatsu pork cutlet Pork Cutlets, Tonkatsu, Tasty ...](https://i.pinimg.com/originals/34/86/79/348679cb5ef7d4c7d263c4b40b5b42c7.jpg)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2003__08__rolled-stuffed-flank-steak-vertical-a-1400-ceffacaab1784b419c05a96ab261d42b.jpg)
