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Fukujinzuke (Pickled Root Vegetables)

This recipe uses plenty of autumn root vegetables (radish, carrot, lotus root) to create a sweet and savory fukujinzuke that pairs perfectly with rice. Salting and squeezing out excess water ensures a delightful crunch. It's perfect for making ahead and boasts the appealing natural flavor of homemade pickles. It's a fantastic side for curry, but also great as an ingredient in fried rice or chirashi sushi.

Steps

Peel 200g Daikon Radish, cut into approximately 1cm cubes, then thinly slice to about 2mm thickness.
🕒 00:40
Finely chop the daikon radish peels and leaves.
🕒 01:02
Peel 100g Carrot and slice thinly into ginkgo leaf shapes, about 2mm thick.
🕒 01:15
Add 1/2 tsp Salt to the cut daikon radish and carrot, mix well, place a plate on top, and let sit for about 30 minutes.
🕒 01:25
Soak 5g Kombu (Dried Kelp) in 50ml Water for about 30 minutes to rehydrate.
🕒 01:41
Peel 100g Lotus Root, then cut into 4 to 6 equal pieces, depending on size.
🕒 02:01
Slice the lotus root thinly into ginkgo leaf shapes, about 2mm thick, and soak in vinegar water for 10 minutes to remove bitterness.
🕒 02:14
Cut the rehydrated kombu into bite-sized pieces.
🕒 02:31
Wrap the salted daikon radish and carrot in a cloth or paper towel and squeeze out the excess water firmly. (Key Tip!) Thoroughly squeezing out the water after salting the daikon radish and carrot will help retain their crunchy texture.
🕒 02:36
Combine 40g Sugar, 50ml Soy Sauce, 50ml Mirin (Sweet Rice Wine), and 50ml Kombu Broth in a pot. Heat over medium heat until the sugar dissolves and bring to a boil.
🕒 02:56
Once the sugar has dissolved and the mixture is boiling, add the shredded kombu, lotus root (after removing bitterness), and 10g Ginger (or about 1 heaped tsp of grated ginger).
🕒 03:20
Bring to a boil over high heat, then reduce heat to medium-low and simmer for 3 minutes.
🕒 03:48
After simmering for 3 minutes, add the drained daikon radish and carrot, and mix well.
🕒 04:01
Slightly increase the heat to bring the liquid to a boil, then reduce to medium-low and simmer for 2 minutes. (Key Tip!) Cook the lotus root just enough to retain its texture, and briefly cook the daikon radish and carrot to keep them crunchy.
🕒 04:08
After simmering for 2 minutes, turn off the heat and separate the vegetables from the cooking liquid.
🕒 04:25
Return only the cooking liquid to the pot and simmer over medium-high heat for 4 to 5 minutes, until the liquid is reduced by about half. (Key Tip!) Reducing the liquid concentrates the flavor, creating a rich, sweet, and savory taste similar to authentic fukujinzuke.
🕒 04:37
Once the liquid has reduced by about half, add 1 tbsp (15ml) Vinegar and mix well.
🕒 05:01
Place the vegetables in a storage container and pour the reduced cooking liquid over them.
🕒 05:09
Add 2 tbsp Toasted Sesame Seeds and mix thoroughly.
🕒 05:14
Let cool to room temperature, then refrigerate for about 1 hour to let the flavors meld. Your pickles are ready!
🕒 05:21