‘Fukujinduke’ Pickles

Introduce

Chef :

Hiroko Liston

‘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.

Ingredient

1 cup

Daikon slices

1 cup

Eggplant slices

1 cups

Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare

1 teaspoons

Salt

small piece Ginger *finely chopped

2-3 cm

Kombu

2 tablespoons

Soy Sauce

2 tablespoons

Sugar

1/2 tablespoon

Rice Vinegar

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

Combine all the marinade ingredients in a small bowl. Heat in the microwave so that Sugar will dissolve well.

* Step 4

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.

* Step 5

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.

* Step 6

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.)