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Recommendation to Producing 5-Star ‘Fukujinduke’ Pickles

Hoping to dine ‘Fukujinduke’ Pickles a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear ways on preparing a ‘Fukujinduke’ Pickles like a famous chef made.

‘Fukujinduke’ Pickles

We hope you got insight from reading it, now let's go back to ‘fukujinduke’ pickles recipe. You can cook ‘fukujinduke’ pickles using 10 ingredients and 7 steps. Here is how you do that.

To prepare an unforgettable ‘Fukujinduke’ Pickles, below are the ingridients required:

  1. Provide 1 cup of Daikon slices.
  2. Take 1 cup of Eggplant slices.
  3. You need 1 cups of Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare.
  4. Get 1 teaspoons of Salt.
  5. You need 1 of small piece Ginger *finely chopped.
  6. Get 2-3 cm of Kombu.
  7. Get of <Marinade>.
  8. Provide 2 tablespoons of Soy Sauce.
  9. Provide 2 tablespoons of Sugar.
  10. Use 1/2 tablespoon of Rice Vinegar.

After preparing the ingridients, next you are ready to prepare your appetizing ‘Fukujinduke’ Pickles by following the procedures below:

  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..
  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..
  3. Combine all the marinade ingredients in a small bowl. Heat in the microwave so that Sugar will dissolve well..
  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..
  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..
  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.).
  7. *Mix with Macadamia Nuts: Crunchy ‘Fukujinzuke’ and crunchy Roasted Macadamia Nuts go well together..

Enjoy ready-to-eat, refreshingly sweet, sour and tangy pickles from the jar with Yutaka's authentic fukujinzuke mixed vegetable pickles. Vind stockafbeeldingen in HD voor Fukujinzukejapanese Pickles en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Fukujinzuke/Japanese pickles. s. Fukujinzuke is a type of tsukemono, or Japanese-style pickle. The store bought variety is usually an assortment of daikon, eggplant, cucumber and lotus root, depending on the brand. Salt pickles, or shiozuke, are the simplest and most common types of pickles.

Recipe : ‘Fukujinduke’ Pickles

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