‘Fukujinduke’ Pickles
‘Fukujinduke’ Pickles

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ‘fukujinduke’ pickles. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

‘Fukujinduke’ Pickles is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. ‘Fukujinduke’ Pickles is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook ‘fukujinduke’ pickles using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make ‘Fukujinduke’ Pickles:
  1. Prepare 1 cup Daikon slices
  2. Make ready 1 cup Eggplant slices
  3. Take 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
  4. Get 1 teaspoons Salt
  5. Get 1 small piece Ginger *finely chopped
  6. Take 2-3 cm Kombu
  7. Make ready <Marinade>
  8. Get 2 tablespoons Soy Sauce
  9. Prepare 2 tablespoons Sugar
  10. Make ready 1/2 tablespoon Rice Vinegar
Steps to make ‘Fukujinduke’ Pickles:
  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.

So that’s going to wrap it up for this exceptional food ‘fukujinduke’ pickles recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!