Tsukemono (Japanese pickles) (this time I used Kyoto turnips)
Usukuchi soy sauce
Salt and pepper
Grated garlic (as you like)
Make the Japanese tartar sauce. Mince a boiled egg and pickles with the other tartar sauce ingredients.
Prepare the vegetables. Bring a pot of lightly-salted water to a boil. Boil the vegetables with longer cooking times in first (frozen taro→ brussels sprout→ broccoli→ bell peppers).
When the vegetables are cooked, drain and arrange on a plate. Serve with tartar sauce. Bon appétit!
Story Behind this Recipe
I had brussel sprouts and wanted to use them uncut.
For pickled items in the Japanese-style tartar sauce, use takana, nozawana, or pickled cucumber. The sauce also works well with fried seafood or meunière style. I thought the garlic would taste good on warm vegetables, so I made this.