How to Prepare Japanese Vegetable-Based Sides for Your Meals

Japanese cuisine is renowned for its balance of flavors, beautiful presentation, and health benefits. One key component of any traditional Japanese meal is the vegetable side dishes, known as 'okazu.' These sides are not only delicious but also bring a variety of nutrients to the table. Here’s how to prepare some popular Japanese vegetable-based sides that will enhance your meals.

1. Pickled Vegetables (Tsukemono)

Pickled vegetables are a staple in Japanese cuisine, adding a refreshing contrast to savory dishes. Common vegetables for tsukemono include cucumbers, daikon radish, and carrots.

Ingredients: 1 cup of sliced vegetables, ¼ cup rice vinegar, 2 tablespoons sugar, 1 teaspoon salt

Instructions:

• In a bowl, mix rice vinegar, sugar, and salt until dissolved.
• Add sliced vegetables to the mixture and stir well.
• Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

2. Kinpira Gobo (Stir-Fried Burdock Root)

Kinpira gobo is a classic dish featuring burdock root and carrots, sautéed with sesame oil and seasoned with soy sauce.

Ingredients: 1 burdock root, 1 carrot, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon mirin (optional), and sesame seeds for garnish.

Instructions:

• Peel and julienne the burdock root and carrot.
• Heat sesame oil in a pan over medium heat.
• Add burdock root and carrot, sautéing for about 5 minutes.
• Pour in the soy sauce and mirin, cooking until the vegetables are tender.
• Garnish with sesame seeds before serving.

3. Nasu Dengaku (Miso Glazed Eggplant)

Eggplant is a popular vegetable in Japan, and nasu dengaku features it roasted with a rich miso glaze for a fulfilling side.

Ingredients: 2 eggplants, 3 tablespoons miso paste, 1 tablespoon sugar, 1 tablespoon sake, and 1 tablespoon mirin.

Instructions:

• Preheat your oven to 400°F (200°C).
• Slice the eggplants in half lengthwise, score the flesh lightly, and brush with oil.
• Mix miso paste, sugar, sake, and mirin to create the glaze.
• Place eggplants cut side up on a baking sheet and spread the miso mixture on top.
• Roast in the oven for about 20 minutes until the eggplant is tender and the glaze is bubbly.

4. Shiraae (Tofu and Vegetable Salad)

Shiraae is a healthy salad that utilizes silken tofu and seasonal vegetables, perfect for light meals.

Ingredients: 1 block of silken tofu, 1 cup of assorted vegetables (spinach, carrots, and peas), 2 tablespoons white sesame paste, and 1 tablespoon soy sauce.

Instructions:

• Boil or steam the vegetables until tender and then cool.
• Drain excess water from the tofu and crumble it into a bowl.
• Add sesame paste and soy sauce to the tofu, mixing until smooth.
• Combine the tofu mixture with the cooled vegetables and serve chilled.

5. Vegetable Tempura

Tempura is a delightful method of frying vegetables for a crispy texture. Common choices include sweet potatoes, zucchini, and bell peppers.

Ingredients: 1 cup assorted vegetables, 1 cup all-purpose flour, 1 egg, and ice-cold water.

Instructions:

• Heat oil in a deep pan to 350°F (175°C).
• In a bowl, mix flour, egg, and ice-cold water until just combined; do not overmix.
• Dip the vegetable slices in the batter,