Ingredients with Measurements:
- 1 large burdock root, peeled and sliced into thin matchsticks
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, soak the sliced burdock root in cold water for 10 minutes to remove any bitterness. Drain and set aside.
2. In a medium saucepan, combine rice vinegar, sugar, soy sauce, mirin, sesame oil, sesame seeds, and red pepper flakes. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
3. Add the sliced burdock root to the saucepan and simmer for 10-15 minutes until the burdock root is tender and the liquid has reduced by half.
4. Remove from heat and let cool to room temperature.
5. Transfer the burdock root and sauce to glass jars with lids and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Room temperature for cooling
- Refrigerate for storage
Serving size:
- Makes about 2 cups of fukujinzuke
Nutritional information:
- Calories: 120
- Fat: 2g
- Carbohydrates: 25g
- Protein: 2g
- Sodium: 600mg
Substitutions for ingredients:
- Burdock root can be substituted with daikon radish or carrot.
- Mirin can be substituted with sweet sherry or white wine.
Variations:
- Add sliced cucumber or bell pepper for a refreshing twist.
- Use black sesame seeds instead of toasted sesame seeds for a nuttier flavor.
Tips and tricks:
- Use a mandoline or vegetable slicer to slice the burdock root into thin matchsticks.
- Fukujinzuke can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
- Store fukujinzuke in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
- Fukujinzuke can be served cold or at room temperature.
Presentation ideas:
- Serve fukujinzuke as a side dish to sushi or grilled meats.
Garnishes:
- Garnish with additional toasted sesame seeds or sliced green onions.
Pairings:
- Serve with rice and miso soup for a complete Japanese meal.
Suggested side dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the burdock root is too tough, simmer for an additional 5-10 minutes until tender.
Food safety advice:
- Make sure to use clean and sanitized glass jars for storage.
Food history:
- Fukujinzuke is a traditional Japanese pickle that originated in the Edo period.
Flavor profiles:
- Sweet, salty, and slightly spicy with a nutty sesame flavor.
Serving suggestions:
- Serve as a side dish to sushi or grilled meats.
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Region: Japanese