Nov 13, 2019

Plum Shio Kombu Pickled Pak Choi Stems and Cucumbers (淡漬梅塩昆布小白菜梗)

On top of my beloved shio kombu, during my last trip to Japan, I also bought two packs of ume/plum flavored shio kombu. Instead of salty and umami flavors, the plum version comes with extra sweet and sour touch, should be great for a light pickle. And here it is, my first try using plum shio kombu.

Plum shio kombu pickled pak choy stems and cucumbers -


  • 2 loosely packed cups pak choi stems
  • 1 long/skinny cucumber
  • 1/2 cup ume shio kombu 梅塩昆布
  • 1 teaspoon white sesame oil
  • 1/2 teaspoon granulated sugar


Separate the leafy part and the stem part for the pak choi. Cut the stems into about 2-inch long sections. This recipe only uses the stems, its crunchy texture can take on a light pickle. The leaves on the other hand, might turn soggy and too soft for such prepping method. Perhaps save the leaves for other stir-fry dishes instead.

Prepare a medium pot of water and transfer sectioned stems over. Bring to a boil then turn off the heat. Drain and wait till the stems cool off.

Julienne the cucumber, doesn't matter peeling or not. Mix together with cooked stems.

Mix in 1 teaspoon of white sesame oil, 1/2 teaspoon of granulated sugar, and 1/2 cup of plum shio kombu. Give it a gentle mix, perhaps with few gentle squeezes to release the flavors from plum shio kombu. 

Transfer to the fridge and chill for about 30 minutes, serve as a cold side dish.

No salt was added to this light pickle since plum shio kombu was already salted. 

Try to keep this dish light and refreshing, so that mild sweet and sour flavors can shine through.

Other shio kombu recipes:

No comments:

Post a Comment