‘Fukujinduke’ Pickles
‘Fukujinduke’ Pickles

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ‘fukujinduke’ pickles. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really 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. "Fukujinzuke (福神漬) is one of the most popular kinds of pickles in Japanese cuisine, commonly used as a relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce.

‘Fukujinduke’ Pickles is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. ‘Fukujinduke’ Pickles is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have ‘fukujinduke’ pickles using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make ‘Fukujinduke’ Pickles:
  1. Prepare 1 cup Daikon slices
  2. Take 1 cup Eggplant slices
  3. Prepare 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
  4. Get 1 teaspoons Salt
  5. Take 1 small piece Ginger *finely chopped
  6. Take 2-3 cm Kombu
  7. Prepare <Marinade>
  8. Take 2 tablespoons Soy Sauce
  9. Prepare 2 tablespoons Sugar
  10. Make ready 1/2 tablespoon Rice Vinegar

Recently brown one like above photo is major. Many of Japanese pickles are fermented, but Fukujin Zuke is not fermented. Fukujinzuke (Crunchy Pickles, 福神漬) Fukujinzuke is a very popular condiment in Japanese cuisine, commonly used as a relish for Japanese curry with a crunchy texture. Although the lotus roots are used in this recipe, other vegetables like celery would work.

Instructions to make ‘Fukujinduke’ Pickles:
  1. 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.
  2. 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.
  3. Combine all the marinade ingredients in a small bowl. Heat in the microwave so that Sugar will dissolve well.
  4. 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.
  5. 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.
  6. 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.)
  7. *Mix with Macadamia Nuts: Crunchy ‘Fukujinzuke’ and crunchy Roasted Macadamia Nuts go well together.

Fukujinzuke (福神漬) is a popular relish for Japanese curry. It includes daikon, eggplant, lotus root, cucumber and other vegetables that are finely chopped, then pickled in a soy sauce base liquid. Fukujinzuke are tangy and crunchy pickles that match perfectly with Japanese curry but also are delicious with plain rice. This pickle consists of seven vegetables—daikon radish, carrot, cucumber, eggplant, burdock, lotus, and ginger—but you don't have to make this pickle with all seven if you have trouble finding any of. Fukujinzuke (福神漬) is a condiment in Japanese cuisine, commonly used as relish for Japanese curry.

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