Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, ‘fukujinduke’ pickles. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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

To get started with this recipe, we have to 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. Make ready 1 cup Daikon slices
2. Get 1 cup Eggplant slices
3. Prepare 1 cups Lotus Root (Renkon) slices *read ‘Method 4’ for how to prepare
4. Make ready 1 teaspoons Salt
5. Make ready 1 small piece Ginger *finely chopped
6. Get 2-3 cm Kombu
7. Make ready <Marinade>
8. Make ready 2 tablespoons Soy Sauce
9. Prepare 2 tablespoons Sugar
10. Take 1/2 tablespoon Rice Vinegar

Instructions 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 with this special food ‘fukujinduke’ pickles recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!