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Delicious Homemade Fukujinzuke Recipe (Japanese Pickles for Curry)

Homemade Fukujinzuke

These delightful Japanese pickles are the perfect accompaniment to your favorite curry, adding a delightful crunch and a hint of sweetness. Plus, they're quick and easy to make!
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup daikon radish finely diced
  • 1 cup eggplant finely diced
  • 1 cup cucumber finely diced
  • 1 cup carrot finely diced
  • 1/2 cup ginger finely chopped
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 tbsp salt
  • 1 tbsp sesame seeds optional

Equipment

  • Large Bowl
  • Airtight Container

Method
 

  1. Step 1: In a large bowl, combine the daikon radish, eggplant, cucumber, carrot, and ginger.
  2. Step 2: Sprinkle the vegetables with salt and mix well. Let them sit for about 30 minutes to draw out moisture.
  3. Step 3: After 30 minutes, rinse the vegetables under cold water to remove excess salt and drain well.
  4. Step 4: In a separate bowl, whisk together the sugar, soy sauce, mirin, and rice vinegar until the sugar is dissolved.
  5. Step 5: Add the drained vegetables to the mixture and stir until well combined.
  6. Step 6: Transfer the mixture to a clean, airtight container and refrigerate for at least 24 hours before serving.
  7. Step 7: Optionally, sprinkle sesame seeds on top before serving for added texture.

Notes

Store your fukujinzuke in an airtight container in the refrigerator. They will last for about 1-2 weeks.