Fukujinzuke (Japanese Pickles for Curry)
User Reviews
5.0
3 reviews
Excellent
Fukujinzuke (Japanese Pickles for Curry)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 300 g daikon radish
- 75 g eggplant
- 50 g Japanese or Persian cucumber
- 10 g ginger root
- 2 tbsp salt
- 75 g lotus root (renkon)
- 3 tbsp soy sauce
- 2 tbsp dashi stock liquid (not powder) use plant-based dashi for vegetarians and vegans
- 3 tbsp red wine
- 3 tbsp light brown sugar
- 1 tbsp rice vinegar
- 5 g dried kelp (kombu)
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Instructions
- Fill a large bowl with water just over halfway. Place the vegetables in the water as you cut to prevent discoloration. Peel 300 g daikon radish and cut lengthways into 4 slices. Cut each slice lengthways into 4 sticks, then line them up and thinly slice before dropping them into the water.
- Repeat this method with 75 g eggplant and then add to the water.
- Peel 50 g Japanese or Persian cucumber and remove the ends. Cut in half lengthways (or quarters if the cucumber is thick) then thinly slice before adding to the water.
- Peel and finely dice 10 g ginger root. Drain the water from the bowl and add the ginger and 2 tbsp salt. Mix thoroughly and rest for 20 minutes to allow the salt to draw out the excess moisture. While you wait, prepare the lotus root and pickling liquid.
- Start heating a small pot of water. Peel and thinly slice 75 g lotus root, then cut each slice into small pieces.
- Once the water is boiling, add the lotus root and boil for 1 minute. After 1 minute, drain and cool.
- Take a saucepan and add 3 tbsp soy sauce, 2 tbsp dashi stock, 3 tbsp red wine, 3 tbsp light brown sugar and 1 tbsp rice vinegar. Heat on medium and boil for 2-3 minutes, then remove from the heat and cool.
- Once 20 minutes have passed, you should find that the bowl of vegetables has accumulated water. Pour through a sieve to drain and squeeze out as much liquid as you can.
- Transfer the vegetables to a sealable freezer bag and add the renkon, cooled pickling liquid and 5 g dried kelp (kombu). Push the air out and seal, then store in a container to prevent any leaks. Refrigerate for at least 12 hours.
- Enjoy with Japanese curry rice!
Notes
- In my experience, the flavor improves every day and tastes the best on the third day!
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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