Description
Fukujinzuke is a traditional Japanese soy-pickled vegetable relish made with crisp vegetables in a sweet, savory, and tangy marinade, most famously served alongside Japanese curry.
Ingredients
Units
Scale
For the Vegetables:
- 75 g (2.7 oz) lotus root
- 75 g (2.7 oz) Persian or Japanese cucumber
- 75 g (2.7 oz) eggplant
- 30 g (1.1 oz) fresh ginger, finely chopped
- 300 g (10.6 oz) daikon (white radish)
- 2 1/4 tsp salt
- 1/2 cup + 2 tbsp soy sauce
- 1/2 cup + 2 tbsp mirin
- 1/4 cup rice vinegar
- 1/4 cup + 1 tbsp sugar
- 1 sheet kombu (dried kelp), about 2 × 2 inches (5 × 5 cm)
Instructions
- Peel the daikon, lotus root, and ginger.
- Thinly slice the daikon, lotus root, cucumber, and eggplant into bite-sized pieces, each less than 1/16 inch thick.
- Finely chop the ginger into 1/2 inch sticks.
- Place all of the vegetables and ginger in a large bowl, sprinkle with the salt, and toss to coat evenly. Let sit for about 20 minutes to allow the vegetables to release some of their moisture.
- While the vegetables are resting, combine the soy sauce, mirin, rice vinegar, sugar, and kombu in a medium-sized pot.
- Gently squeeze as much liquid as possible from the vegetables and transfer them into the pickling liquid pot. Don’t worry if they aren’t fully submerged!
- Turn the heat to medium-high and allow the vegetables to come to a simmer then remove immediately.
- Place the vegetables into a jar or container and pour the liquid on top.
- Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks and serve chilled, especially alongside Japanese curry rice.
- Prep Time: 60 minutes
- Cook Time: 5 minutes