How to Prepare Takanazuke, Japanese Mustard Leaf Pickles

Sunday, May 28, 2017

How to Prepare Takanazuke, Japanese Mustard Leaf Pickles

As I mentioned in my previous entry, Packages From My Mother-In-Law - They Are From Japan!, my mother-in-law sent takanazuke (たかな漬, 高菜漬) to my husband and me from Japan. Takanazuke is Japanese mustard leaf pickles and is perfect with steamed white rice. In Fukuoka, where is my hometown, takanazuke is famous local pickles and also popular tonkotsu ramen topping. When I was a child, my grandmother used to make takanazuke from scratch. Even though I don't know how to pickle takana leaves, I can purchase takanazuke at supermarkets. I didn't learn how to prepare takanazuke from her, but I saw how she was doing it while I was a child. :) Today, I'm going to share how to prepare takanazuke with you.

Takanazuke

Ingredients
1 Pack of Takanazuke
2 Tablespoons of Sesame Oil
2 Dried Red Pepper
4 Tablespoons of White Sesame Seeds

1. First, open the package and rinse the leaves under running water.

2. Cut them finely. (Now, you can eat them, but I prefer to eat cooked takanazuke because they are savory and taste better.)

2. Cut one dried red pepper finely. Heat sesame oil and red papper in a pan over high heat.

3. Add takanazuke. Stir-fry them for 5 minutes or so.

5. Add sesame seeds and stir them thoroughly.

6. Enjoy! It's perfect with freshly steamed rice. :) You can store them in a small container in the fridge for up to 2 weeks.