Ingredients

Method

• 12 baby brinjals
• 4 halved beetroot, peeled and chopped
• 1 cup soya sauce
• 1 cup rice wine vinegar

Method

Ingredients

1. Place all the ingredients into a medium saucepan.

2. Bring to the boil, cover and simmer until the vegetables are soft, about 20 minutes.

3. Cool in the liquid. Store in a Tupperware or Ziploc bag in the fridge.

4. They’re delicious with the chicken katsu.

Cook's note: I’ve always loved gari, the sweetish pickled ginger served with sushi, but in Tokyo I was spoilt for choice by the sheer variety of tsukemono (pickles) – everything from carrot and daikon to baby marrow. They add lovely colour as a side and are the perfect palate cleanser, their sourness contrasting with the intense umami of many dishes. This pickled brinjal recipe is so good with yakitori (meat skewers).

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