Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 103kcal 5%
Fat 0g 0%
Saturated Fat 0g 0%
Carbohydrates 21g 7%
Fiber 1g 4%
Sugar 17g 34%
Protein 1g 2%
Cholesterol 0mg 0%
Sodium 1,150mg 47%

Percent Daily Values are based on a 2,000 calorie diet.

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Homemade Fukujinzuke (Japanese Pickles for Curry)

Name: Homemade Fukujinzuke (Japanese Pickles for Curry)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: 2 inches daikon radish (9.5 oz, 270 g); 2 Japanese or Persian cucumbers (7.8 oz, 220 g); 1 lotus root (renkon) (boiled; 3.5 oz, 100 g); 1 Japanese eggplant (4.59 oz, 130 g); 1 knob young ginger (1 inch, 2.5 cm; young ginger has a mild flavor; use less for regular ginger); 5 shiso leaves (perilla/ooba); Diamond Crystal kosher salt (weigh your prepared vegetables to calculate the amount to use; you‘ll need 3% of the total vegetable weight; I used 20 g or roughly 2 Tbsp); For the Pickling Solution:; ½ cup soy sauce; ½ cup mirin; 6 Tbsp rice vinegar (unseasoned) (rice vinegar is milder than other kinds of vinegar; if you substitute another type, please adjust the amount); ½ cup water; 1 piece kombu (2 x 2 inches, 5 x 5 cm per piece); 6 Tbsp sugar; ½ Tbsp toasted white sesame seeds

Prep 15m

Cook 5m

Total 20m

This Homemade Fukujinzuke recipe creates Japanese pickles perfect for curry, with daikon, cucumber, eggplant, and lotus root pickled in a sweet and tangy soy, mirin, and rice vinegar solution. The pickles are flavored with kombu, ginger, shiso, and sesame seeds, adding depth to their crunchy texture.

Nutrition Facts

Homemade Fukujinzuke (Japanese Pickles for Curry)

Ingredients

For The Pickling Solution

Steps

Nutrition Facts

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