Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, ‘fukujinduke’ pickles. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
‘Fukujinduke’ Pickles is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. ‘Fukujinduke’ Pickles is something that I’ve loved my whole life.
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. Fukujinzuke. (Japenese-Style Pickled Vegetables, 福神漬, Fukujin Zuke). Usually served as a side dish, fukujinzuke is the name of the Japanese-style pickled vegetables.
To begin with this recipe, we have to first prepare a few ingredients. 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
- Take 1 cup Eggplant slices
- Make ready 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
- Take 1 teaspoons Salt
- Take 1 small piece Ginger *finely chopped
- Prepare 2-3 cm Kombu
- Take <Marinade>
- Prepare 2 tablespoons Soy Sauce
- Take 2 tablespoons Sugar
- Make ready 1/2 tablespoon Rice Vinegar
A wide variety of pickled fukujinzuke options are available to you "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. Japanese pickles—known collectively as tsukemono—can easily go Fukujinzuke literally translates to "lucky god pickles," which is a reference to a Japanese myth about the seven gods of fortune. For authentic katsu curries or quick and easy snacks.
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.
Japanese pickles—known collectively as tsukemono—can easily go Fukujinzuke literally translates to "lucky god pickles," which is a reference to a Japanese myth about the seven gods of fortune. For authentic katsu curries or quick and easy snacks. Enjoy ready-to-eat, refreshingly sweet, sour and tangy pickles from the jar with Yutaka's authentic fukujinzuke mixed vegetable pickles. Vind stockafbeeldingen in HD voor Fukujinzukejapanese Pickles en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Fukujinzuke/Japanese pickles. s. Fukujinzuke is a type of tsukemono, or Japanese-style pickle.
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