Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, ‘fukujinduke’ pickles. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
‘Fukujinduke’ Pickles is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. ‘Fukujinduke’ Pickles is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must 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:
- Prepare 1 cup Daikon slices
- Get 1 cup Eggplant slices
- Prepare 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
- Make ready 1 teaspoons Salt
- Take 1 small piece Ginger *finely chopped
- Take 2-3 cm Kombu
- Prepare <Marinade>
- Take 2 tablespoons Soy Sauce
- Get 2 tablespoons Sugar
- Get 1/2 tablespoon Rice Vinegar
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.
So that is going to wrap this up with this exceptional food ‘fukujinduke’ pickles recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
