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Delicious Fukujinzuke Recipe (Japanese Curry Condiment)

Fukujinzuke (Japanese Curry Condiment)

Fukujinzuke, a delightful Japanese pickled vegetable condiment, is quick to prepare, bursting with flavor, and the perfect companion to your favorite curry dishes.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For Fukujinzuke
  • 1 cup daikon radish finely diced
  • 1 cup cucumber finely diced
  • 1 cup eggplant finely diced
  • 1 cup carrots finely diced
  • 1 cup konnyaku (konjac) finely diced
  • 1 cup sugar
  • 1 cup rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp shichimi togarashi Japanese seven-spice blend

Equipment

  • Large Bowl
  • Saucepan
  • Jar or Container

Method
 

  1. Step 1: In a large bowl, combine the diced daikon radish, cucumber, eggplant, carrots, and konnyaku. Mix well to ensure everything is evenly distributed.
  2. Step 2: In a saucepan, combine the sugar, rice vinegar, soy sauce, salt, and shichimi togarashi. Heat over medium heat until the sugar dissolves completely, stirring occasionally.
  3. Step 3: Pour the vinegar mixture over the diced vegetables. Stir gently to combine, making sure all the veggies are well-coated with the tangy mixture.
  4. Step 4: Transfer the mixture to a clean jar or container. Seal tightly and refrigerate for at least 24 hours to let the flavors meld together.
  5. Step 5: Serve chilled as a condiment with your favorite Japanese curry or any dish that needs a zesty kick.

Notes

Store your Fukujinzuke in a sealed jar in the refrigerator. It will last for about 2-3 weeks.