Fast Guide to Cooking Perfect ‘Fukujinduke’ Pickles

Hoping to eat ‘Fukujinduke’ Pickles a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page gonna help you with clear procedures on cooking a ‘Fukujinduke’ Pickles like a famous chef made.

We hope you got benefit from reading it, now let's go back to ‘fukujinduke’ pickles recipe. To cook ‘fukujinduke’ pickles you only need 10 ingredients and 7 steps. Here is how you achieve that.

To cook an extraordinary ‘Fukujinduke’ Pickles, here are the materials required:

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

After readying the ingridients, now you are good to cook your appetizing ‘Fukujinduke’ Pickles by following the instructions 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..

Recipe : ‘Fukujinduke’ Pickles

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