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5.0 from 3 votes

Fukujinzuke (Japanese Pickles for Curry)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
12 hrs
Total Time
12 hrs 30 mins
Course: Side Dish
Cuisine: Japanese

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)

Instructions

    Cup of Yum
  1. 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.
  2. Repeat this method with 75 g eggplant and then add to the water.
  3. 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.
  4. 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.
  5. Start heating a small pot of water. Peel and thinly slice 75 g lotus root, then cut each slice into small pieces.
  6. Once the water is boiling, add the lotus root and boil for 1 minute. After 1 minute, drain and cool.
  7. 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.
  8. 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.
  9. 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.
  10. Enjoy with Japanese curry rice!

Notes

  • In my experience, the flavor improves every day and tastes the best on the third day!