Plant Based Caviar, anyone?! In Japan these pickled mustard seeds went really well with yakitori, and I’ve been craving them. So after some exhausting recipe testing filled with failures on top of failures, I’m excited to share with you the recipe I landed on. Make these. Keep them in your fridge. And be happy forever.
Pickled Mustard Seeds
Plant Based Caviar, anyone?! In Japan these pickled mustard seeds went really well with yakitori, and I’ve been craving them. So after some exhausting recipe testing filled with failures on top of failures, I’m excited to share with you the recipe I landed on. Make these. Keep them in your fridge. And be happy forever.
Ingredients
- 1 cup yellow mustard seeds
- 1 cup brown rice wine vinegar
- 1 clove garlic smashed
- 3/4 cup water
- 3/4 cup mirin
- 1/2 cup cane sugar
- 2 tsp pink Himalayan salt
Instructions
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Add all ingredients to a saucepan. Bring to light boil. Lower to simmer. Simmer uncovered until tender, ~1 hour. Add water as necessary to keep the mustard seeds covered.
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Remove the garlic clove. Store in a sealed jar in the refrigerator for up to 6 months.
Where can I buy mustard seeds?
I buy mustard seeds on Amazon because it is cheaper. Also, I cannot always find them at the grocery store.
Why are they called plant based caviar?
You’ll understand as soon as you try them. The mustard seeds plump up during the cooking process. That plumpness makes them pop in your mouth with the same texture as caviar. Also, they have an umami flavor balancing salty, sweet, and acidic similar to caviar.
How do you use this condiment in your everyday cooking?
My favorite way to use this condiment is on top of grilled meats (like my yakitori chicken) and vegetables. It is also delicious in dressings and salads.
