Fukujinzuke 福神漬け
Fukujinzuke 福神漬け
This sweet and salty pickle is traditionally served with Japanese curry. But, of course, it’s just as delicious when enjoyed on its own or with other meals.
Servings
Prep time
Cook time
Recipe
Ingredients
- 150g daikon
- 100g lotus root
- 100g eggplant
- 100g Japanese or Lebanese cucumbers
- 50g young broad bean pods
- 20g ginger, sliced into 2–3cm-long strips
- 15g shiso seed pods
- 5g salt
- 100mL tamari or soy sauce
- 100mL mirin
- 30g sugar
- 20mL vinegar
- 5cm square of dried kombu, finely slice
Method
- Cut the daikon into thin, fan-shaped slices about 3–4mm thick. Spread the slices on a zaru (fl at bamboo basket) or in a colander and dry them in the sun for 4–6 hrs to enhance their texture. For the lotus root, peel the skin and slice it into fan-shaped pieces. Soak them in water for 5 mins, then drain. For the eggplant, peel the skin, cut the fl esh into small pieces, then soak it in water for 5 mins and drain. Cut the cucumber into thin slices.
- Combine the daikon, lotus root, eggplant, cucumber, broad bean pods, ginger and shiso seed pods in a large bowl, add the salt and mix well. Let it sit for 20–30 mins, then squeeze the vegetables firmly with both hands to remove the excess water.
- To make the pickling liquid, combine all the ingredients in a saucepan and bring to the boil. When it begins to boil, add the vegetables. As soon as it boils again — this should take about 15 secs — remove it from the heat. This method will ensure a nice, crisp texture. If you prefer a softer texture, you can let the vegetables simmer for up to 1 min.
- Pour the vegetables into a colander set over a saucepan to collect the liquid. Bring the liquid to a simmer over medium heat and cook for 5–6 mins.
- Place the vegetables in a clean container or jar and pour the hot pickling liquid over the vegetables, covering them completely. Allow the liquid to cool, then pop on a lid.
- Allow it to rest overnight before serving.
- Store in the refrigerator for up to 2 months.
- TIP: You can also use the following vegetables: bamboo shoots, carrots, green shiso leaves and shiitake mushrooms.
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