Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, ‘fukujinduke’ pickles. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fukujinzuke (福神漬け) is a kind of pickle dish but it is not fermented. Daikon, eggplant, sword beans, lotus root, cucumber, etc. are chopped into small thin pieces, then cooked and marinated in a sauce that is made of soy sauce, mirin and other seasonings. Great recipe for 'Fukujinduke' Pickles. 'Fukujinzuke' is a very popular condiment in Japan. Curries are often served with these crunchy pickles.
‘Fukujinduke’ Pickles is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. ‘Fukujinduke’ Pickles is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ‘fukujinduke’ pickles using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make ‘Fukujinduke’ Pickles:
- Prepare 1 cup Daikon slices
- Take 1 cup Eggplant slices
- Get 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
- Prepare 1 teaspoons Salt
- Prepare 1 small piece Ginger *finely chopped
- Get 2-3 cm Kombu
- Make ready <Marinade>
- Take 2 tablespoons Soy Sauce
- Get 2 tablespoons Sugar
- Make ready 1/2 tablespoon Rice Vinegar
The name of the pickles originates from the tale of 'Seven Lucky Gods' as some varieties of 'Fukujinzuke' are made with seven different vegetables. Fukujinzuke (福神漬) Fukujinzuke (福神漬) is a Japanese pickle that commonly accompanies curry dishes. It provides a touch of acidity and a crunchy texture that contrast nicely with the soft, buttery feel of curry. Its main ingredients are daikon, eggplant, lotus root and cucumber, pickled in a soy sauce-flavoured sauce.
Steps to make ‘Fukujinduke’ Pickles:
- Keep skin of Daikon for crunchy texture, but Eggplant skin needs to be removed, otherwise you will have yucky coloured pickles!!! Cut lengthways into 2-3cm in diameter sticks, then cut them into 4-5mm thin slices.
- Place Daikon and Eggplant slices in a bowl, add Salt, mix well, then set aside for 1 hour OR overnight in the fridge if possible. Plenty of water should come out. Drain well and squeeze to remove excess salty water.
- Combine all the marinade ingredients in a small bowl. Heat in the microwave so that Sugar will dissolve well.
- Lotus Root needs to be blanched. Remove skin, clean, cut lengthways into 2-3cm in diameter sticks, then cut them into 4-5mm thin slices. Blanch in the boiling salted water with 1-2 teaspoons Rice Vinegar for 2-3 minutes, then drain well.
- Place all vegetables, finely chopped Ginger and Kombu in a right size jar or container. I have found a ziplock bag is the easiest option.
- Remove the air, so that the vegetable pieces can stay in this minimal amount of marinade. Marinate in fridge for 1-2 days before you enjoy. (*This time I doubled the amount.)
- *Mix with Macadamia Nuts: Crunchy ‘Fukujinzuke’ and crunchy Roasted Macadamia Nuts go well together.
It provides a touch of acidity and a crunchy texture that contrast nicely with the soft, buttery feel of curry. Its main ingredients are daikon, eggplant, lotus root and cucumber, pickled in a soy sauce-flavoured sauce. You may see it as red. It is colored with a chemical seasoning. Recently brown one like above photo is major.
So that’s going to wrap it up for this special food ‘fukujinduke’ pickles recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
