Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, ‘fukujinduke’ pickles. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Find Deals on Fukujinzuke Pickles in Condiments on Amazon. This name means pickled radishes made using small radishes. This pickle does not mix with other vegetables and is made from radish, spices, soy sauce and salt alone and this pickle is common alongside traditional dishes and is also used to decorate many dishes.
‘Fukujinduke’ Pickles is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. ‘Fukujinduke’ Pickles is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have ‘fukujinduke’ pickles using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make ‘Fukujinduke’ Pickles:
- Take 1 cup Daikon slices
- Prepare 1 cup Eggplant slices
- Get 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
- Get 1 teaspoons Salt
- Prepare 1 small piece Ginger *finely chopped
- Prepare 2-3 cm Kombu
- Take <Marinade>
- Make ready 2 tablespoons Soy Sauce
- Make ready 2 tablespoons Sugar
- Make ready 1/2 tablespoon Rice Vinegar
Great recipe for 'Fukujinduke' Pickles. 'Fukujinzuke' is a very popular condiment in Japan. Curries are often served with these crunchy pickles. 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.
Instructions 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. 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. There are usually classified by the main ingredient, how it is pickled, and how long it is pickled.
So that’s going to wrap this up with this special food ‘fukujinduke’ pickles recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
