Pickled Vegetables in Miso Yogurt

Name: Pickled Vegetables in Miso Yogurt
Cook time: 15 min
Ingredients: 3.5 oz.(100g) white miso; 3.5 oz.(100g) yogurt (plain, sugar-free); 1.2 (50g, 1.5 oz.) cucumber ((1/2" cut )); 1/2 (85g, 3 oz.) carrot ((1/2" cut and boiled)); 3.5 oz. (100g) winter squash ((1/2" sliced)); 10 cherry tomatoes ((remove the stem))

A simple delicious recipe that can be used with most any vegetables.

Simply put it in a ziplock to pickle.

Cook Time 15 minutes

Resting Time 1 day

Servings 4

Ingredients

【A】

3.5 oz.(100g) white miso
3.5 oz.(100g) yogurt (plain, sugar-free)

【Vegetables】

1.2 (50g, 1.5 oz.) cucumber (1/2" cut )
1/2 (85g, 3 oz.) carrot (1/2" cut and boiled)
3.5 oz. (100g) winter squash (1/2" sliced)
10 cherry tomatoes (remove the stem)

Instructions

Put all 【A】Ingredients in a ziplock bag, and mix well.
Add vegetables and place in the refrigerator overnight.
Rinse vegetables, and drain them with paper towels.

Product used in this recipe

Enjuku Koji Miso
26.4 oz(750g)

Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

Check out Enjuku Koji Miso
26.4 oz(750g)