I had been meaning to use pears in more recipes ever since attending the illustrious pear lunch at Meme. I have no idea where I came up with this idea but it actually worked. This is a very simple and quick dish.
The D’Anjou pears happened to be on sale at Whole Foods so I decided to grab them. My consultant for all things culinary ThisIsAHotJam suggested salting the pears to draw out some of their moisture and start the pickling process. I would have never thought to do that but I’m really happy he suggested it.
Pro-tip: You can omit the dashi to make this a vegan recipe.