If you have ever had a Japanese Curry at a restaurant, you probably know about this condiment called Fukujinzuke. It’s made of daikon (white radish) and other vegetables and tastes like sweet soy sauce with a touch of sourness.
It is a great vegetarian dish.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Cut daikon, lotus root, cucumber and eggplant into small rectangular shape of 1cm x 1.5cm/⅜” x ⅝", 1-2mm/1⁄16" thick.
Turn the heat off and cool it down (it is OK to be slightly warm).
Transfer the vegetables and the marinade to a zip lock bag. Put the konbu in the bag as well.
Marinate in the fridge for 24 hours. Drain and serve as needed (note 3).
1. You can use other vegetables. The vegetables commonly used in Fukujinzuke are daikon, cucumber, eggplant, lotus root, sword beans, turnip and shiso (perilla). They all need to be cut to similar sizes.
2. The volume of the marinade is a bit more than required for the amount of vegetables in the ingredients. If you prefer, you could reduce the quantity by about 20%, or increase the amount of vegetables.
The left over marinade can be reused to marinate vegetables.
3. You can re-use the marinade to marinate other vegetables. Alternatively, dilute the marinade with water and use it as the base of clear soup.
4. Fukujinzuke keeps 1 week in the fridge. You can also freeze it for a couple of months. Place the remaining Fukujinzuke in a zip lock bag, remove the air as much as possible and freeze. Since you wouldn’t consume a large amount of Fukujinzuke at once, you may want to freeze it in small clusters.