Chayote Quick Pickle

5 Oct

This is a Japanese style quick pickle or raw vegetable salad. There are so many wonderful Japanese quick pickle dishes and as I am making a Japanese meal this evening, I thought I would experiment and try making something I haven’t tried before. The starting point for this recipe was Udo Kinzanji-miso-ae, but here I have used crisp fresh chayote or Choko instead of udo and dressed it with a simple soy and chilli dressing with only a hint of miso, so quite different from the original recipe really but no less delicious.

  • 2 chayotes
  • 2 tbsp soy sauce
  • 1/4 tsp miso 
  • 1/2 tsp paprika / chilli powder to taste

Peel the chayotes into nice bite size pieces and put into a bowl. Mix a tiny bit of miso with about 2 tbsp of soy sauce and a mix of chilli powder and paprika to taste. Pour over the vegetables and mix well. Serve immediately or leave to marinate for a few hours before serving. Serve at room temperature as a vegetable side relish as part of a Japanese meal.

Recipe Source The original recipe can be found in Tsukemono Japanese Pickling Recipes by Ikuko Hisamatsu, 2005. The original recipe calls for Kinzanji miso which is really a condiment and I do not have any so I used a very small amount of Hatcho miso made from soy beans, it is a dark brown firm miso with a smooth texture.

Gardeners Note Chayote or vegetable pear are members of the cucurbit family. A vining climbing plant producing lots of green pear shaped fruit that are crisp and dense with no strong flavour. You could substitute a root vegetable, or dense cucumber.


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