Home-made Fukujinzuke (Pickled Vegetables for Japanese Curry)
If you have ever had a Japanese Curry at a restaurant, you probably know about this condiment called Fukujinzuke. It’s made of daikon (white radish) and other vegetables and tastes like sweet soy sauce with a touch of sourness. It is a great vegetarian dish.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200g/7.1oz daikon ((white radish))
- 50g/1.8oz lotus root
- 50g/1.8oz cucumber
- 50g/1.8oz eggplant
- 20g/0.7oz ginger (, finely chopped)
- 1.5 tsp salt
- 1 sheet konbu ((dried kelp), 5cm x 5cm/2" x 2")
- 100ml/3.4oz soy sauce
- 100ml/3.4oz mirin
- 40ml/1.4oz vinegar
- 40g/1.4oz sugar
Instructions
- 1
Cut daikon, lotus root, cucumber and eggplant into small rectangular shape of 1cm x 1.5cm/⅜” x ⅝", 1-2mm/1⁄16" thick.
- 2
Place eggplant pieces in water to prevent them from browning due to oxidisation.
- 3
Add all the vegetables and ginger to a large bowl and sprinkle salt over the vegetables. Using both hands, mix well so that the salt coats the vegetables evenly. Leave it for 15 minutes.
- 4
Add water to the bowl of vegetables, then drain. Taking a handful of vegetables at a time, squeeze the water out as much as possible and put all the vegetables into the sauce pan.
- 5
Add all the Marinade ingredients to the saucepan and bring to a boil.
- 6
Turn the heat off and cool it down (it is OK to be slightly warm).
- 7
Transfer the vegetables and the marinade to a zip lock bag. Put the konbu in the bag as well.
- 8
Remove as much air as possible from the bag and seal the zip.
- 9
Marinate in the fridge for 24 hours. Drain and serve as needed (note 3).