Tomato and Cucumber Pickles
トマトときゅうりのピクルス
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a light, sweet-and-sour side dish of peeled tomato and blanched cucumber dressed in a simple vinegar, sugar and salt pickling liquid. Heating the liquid first takes the sharp edge off the vinegar, so even children who are wary of sour flavors tend to take to it. The tomatoes are peeled and cut small, giving a soft texture that fits neatly on a small spoon and goes well alongside rice or a main dish.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 54 gtomato
- 20.3 gcucumber
Seasonings
- 2 gsugar
- 2.8 gvinegar
- 0.3 gsalt
Directions
- 1
Peel the tomatoes by blanching them briefly in boiling water, then cut into 1 cm dice. Because cut tomatoes release liquid, leave them in a strainer until you are ready to combine everything.
- 2
Cut the cucumber into thick quarter-rounds (icho-giri) and boil. Cool under running water.
- 3
Combine the seasonings and heat them to cook off the sharpness of the vinegar.
- 4
Squeeze the cucumber from step 2 to remove excess water, then toss it with the tomatoes from step 1 and the pickling liquid from step 3.
When blanching the tomatoes to peel them, do not leave them in the hot water too long or they will soak up water. Lift them out as soon as the skins start to split and curl back.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 21 kcal | 42 kcal | 21 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 5.1 g | 10.2 g | 5.1 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 154.5 mg | 309 mg | 154.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 21 kcal | 0.6 g | 0 g | 5.1 g | 0.8 g | 0.3 g | 10.5 mg | 0.2 mg | 154.5 mg |
| 1 adult serving | 42 kcal | 1.2 g | 0 g | 10.2 g | 1.5 g | 0.6 g | 21 mg | 0.3 mg | 309 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
