Enoki mushrooms and asparagus pickled in rice wine vinegar, soy, mirin and caster sugar.
Trim the bottoms off the enoki and the asparagus.
Bring all the ingredients for the pickling liquor to the boil. Simmer for 10 minutes.
Blanch the mushrooms and asparagus for 2 minutes in the simmering liquid and then remove from the heat and allow to cool before serving.
«Use a peeler to create some daikon and carrot ribbons and then pickle in same way.»