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Delicious Fukujinzuke Recipe: A Flavorful Japanese Curry Condiment

Fukujinzuke (Japanese Curry Condiment)

A tangy and sweet condiment often served with Japanese curry, Fukujinzuke elevates your meals to a whole new level. Quick to prepare and easy to store, it's a must-have in your fridge!
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Prep Time 1 hour
Total Time 1 hour
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup daikon radish
  • 1/2 cup cucumber
  • 1/2 cup eggplant
  • 1/2 cup carrot
  • 1/2 cup gobo (burdock root) or substitute with parsnip
  • 1 tablespoon salt
  • 1 cup rice vinegar
  • 1 cup sugar
  • 1/4 cup soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon red chili flakes optional

Equipment

  • Large Bowl
  • Saucepan
  • Clean Jar or Container

Method
 

  1. Step 1: In a large bowl, combine the diced daikon radish, cucumber, eggplant, carrot, and gobo. Sprinkle the salt over the vegetables and mix well. Let the mixture sit for 30 minutes to draw out excess moisture.
  2. Step 2: After 30 minutes, rinse the vegetables under cold water and drain thoroughly. Pat dry with paper towels to prevent excess moisture.
  3. Step 3: In a saucepan, combine the rice vinegar, sugar, soy sauce, mirin, and red chili flakes (if using). Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
  4. Step 4: In a clean jar or container, layer the drained vegetables and pour the cooled vinegar mixture over them. Ensure the vegetables are fully submerged in the liquid.
  5. Step 5: Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld. Fukujinzuke can be stored in the refrigerator for up to 2 weeks.

Notes

Fukujinzuke gets better as it sits, so make it ahead of time for the best flavor. Store in a sealed jar in the refrigerator for up to 2 weeks.