Homemade Fukujinzuke Recipe

I absolutely love this recipe because it’s a vibrant and flavorful way to enjoy a variety of crunchy veggies with a unique twist that makes my taste buds sing. Plus, it’s super versatile—perfect for adding a zesty sidekick to any meal, and those toasted sesame seeds really seal the deal!

Homemade Fukujinzuke is one of my favorite things to make. It’s a delicious way to get a whole bunch of nutritious vegetables into my diet.

This pickled relish—made with daikon radish, carrot, lotus root, and cucumber—is as crunchy as it is flavorful. Soy sauce, mirin, and rice vinegar provide the ideal balance of savory and tangy notes.

Ingredients

Daikon radish: Contains few calories, a lot of fiber, and helps with digestive health.

Beta-carotene is abundant in carrots, and it fosters excellent eyesight.

Lotus root is rich in dietary fiber and is good for heart health.

Burdock root: Excellent source of antioxidants; enhances immunity.

Cucumber: Full of water, is a source of vitamin K, and contains antioxidants.

Soy sauce contributes umami; it gives us a concentrated flavor.

And if you’ve ever tasted soy sauce straight, you’ll know it has an intense saltiness all its own.

So, in addition to enhancing flavor, it’s also a seasoning within itself.

Mirin: Sweet rice wine, conveys gentle sweetness.

Rice vinegar: Offers sharp tangy acidity, and balances tastes.

Sugar serves to impart sweetness and to achieve the correct balance of salty and sour components.

Kombu contains a lot of umami and adds something heavenly to the marinade.

Ingredient Quantities

• 1 cup daikon radish, peeled and julienned
• 1 cup carrot, peeled and julienned
• 1 cup lotus root, peeled and thinly sliced
• 1 cup burdock root, peeled and julienned
• 1 cup cucumber, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 tablespoon sake
• 1 teaspoon salt
• 1 piece kombu (dried kelp), small
• 1 tablespoon sesame seeds, toasted

Instructions

1. In a large bowl, mix together the daikon radish, carrot, lotus root, burdock root, and cucumber. Set aside.

2. A small saucepan is needed to prepare the following ingredients: soy sauce, mirin, rice vinegar, sugar, sake, and salt. Combine the ingredients in the saucepan. Over medium heat, gently warm the mixture until the sugar completely dissolves.

3. Place the kombu in the saucepan and withdraw it from the heat. Give the mixture a chance to cool, permitting the kombu to steep and bring out its flavor.

4. When the liquid mixture has cooled, extract the kombu from it.

5. Take the pickling liquid after it has cooled and pour it over the prepared vegetables in the bowl, ensuring they are fully submerged.

6. To help the vegetables fully submerge in the liquid, use a plate or oblong weight to press down on the vegetables.

7. The mixture should be allowed to meld for at least 12 hours (preferably up to 24 hours) in the refrigerator. Cover the bowl with a lid or plastic wrap.

8. Take the fukujinzuke out of the refrigerator once the pickling time is done.

9. Before serving, you may wish to drain any excess liquid from the pickled vegetables.

10. Just before serving, add the toasted sesame seeds to the pickled vegetables. The toasted seeds add a nutty flavor and crunchy texture, and I don’t eat pickled vegetables without them. They’re that good. They’re also amazing with rice, alongside fish or meat, or in curries.

Equipment Needed

1. Large bowl
2. Small saucepan
3. Measuring cups
4. Measuring spoons
5. Stove or heat source
6. Mixing spoon
7. Plate or oblong weight
8. Plastic wrap or lid
9. Refrigerator
10. Sieve or strainer for draining (optional)

FAQ

• What is Fukujinzuke?Fukujinzuke is a traditional Japanese pickle that frequently appears as a condiment alongside curry. It is made from an assortment of vegetables, which are then pickled in a soy sauce-based marinade.
• Can I use other vegetables?Certainly, you can employ vegetables such as eggplant or ginger, but traditionally, choices for this dish are centered around daikon, carrot, lotus root, and burdock.
• How long does Fukujinzuke last?If you keep Fukujinzuke in an airtight container in the refrigerator, it can last for as long as a month.
• Can I make Fukujinzuke without sake?Indeed, you can leave out the sake or switch it for water if you’d rather not use any booze.
• Is it necessary to use kombu?Kombu provides a delicate umami taste, but it can be left out if you don’t have any on hand. The flavor will just be a touch less deep.
• What can I serve with Fukujinzuke?Japanese curry is traditionally served with Fukujinzuke, but it can also be an enticingly flavorful part of a rice bowl or bento box.
• Can I adjust the sweetness?You can indeed control the quantity of sugar according to your sweetness taste.

Substitutions and Variations

Daikon Radish: You can replace it with jicama or standard radish for comparable crunch and texture.
Lotus Root: Water chestnuts can be used as a substitute for a similar crisp texture.
Mirin: If you don’t have mirin, you can replace it in the recipe with a mixture of sweet white wine or dry sherry and a pinch of sugar.
Burdock Root: If you cannot find burdock root, you can use carrot for extra sweetness and texture.
Kombu: A tiny portion of dried wakame or nori can replace the kombu and give the dish a delicate flavor of the sea.

Pro Tips

1. Adjust Sweetness and Acidity Taste the pickling liquid before adding it to the vegetables and adjust the sweetness and acidity to your preference. You can add more sugar for sweetness, or a little more rice vinegar for extra tanginess, depending on your taste.

2. Enhance Flavor with Ginger Consider adding a few slices of fresh ginger to the pickling liquid. Ginger can enhance the flavor profile of the pickles, adding a subtle spice and warmth.

3. Uniform Cutting for Even Pickling Make sure that all your vegetables are cut uniformly. This ensures that they pickle evenly and the texture is consistent throughout the dish.

4. Freshness is Key Use the freshest vegetables possible for the best texture and flavor. Fresh vegetables will remain crisp and absorb the pickling liquid well.

5. Explore with Additional Spices To add depth of flavor, you can experiment by adding a small piece of red chili or some star anise to the pickling liquid. These spices can introduce a subtle heat or aromatic note to the pickles.