Ingredients with Measurements:
- 1 lotus root, peeled and sliced into thin rounds
- 2 carrots, peeled and sliced into thin rounds
- 1 cup rice vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon red pepper flakes
Special equipment needed:
- Large pot
- Glass jars with lids
Step-by-step instructions:
1. In a large pot, bring water to a boil and add the lotus root and carrots. Cook for 2-3 minutes until slightly tender.
2. Drain the lotus root and carrots and set aside.
3. In a separate pot, combine the rice vinegar, sugar, salt, soy sauce, mirin, sake, grated ginger, grated garlic, and red pepper flakes. Bring to a boil and stir until the sugar dissolves.
4. Add the lotus root and carrots to the pot with the vinegar mixture and simmer for 5-10 minutes until the vegetables are fully coated and tender.
5. Remove from heat and let cool.
6. Transfer the fukujinzuke to glass jars with lids and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer over medium heat
Serving size:
- Makes about 2 cups of fukujinzuke
Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 30g
- Protein: 1g
- Sodium: 500mg
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Mirin can be substituted with honey or sugar.
Variations:
- Add sliced daikon radish or cucumber for additional crunch and flavor.
- Use different types of vinegar or sweeteners for a unique twist on the recipe.
Tips and tricks:
- Use a mandoline or sharp knife to slice the lotus root and carrots thinly and evenly.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Fukujinzuke can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
- Store in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating instructions:
- Fukujinzuke is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve in a small dish or bowl as a side dish or condiment.
- Garnish with sesame seeds or chopped green onions for added flavor and visual appeal.
Pairings:
- Serve with sushi, sashimi, or other Japanese dishes.
- Pair with a light and refreshing Japanese beer or sake.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the fukujinzuke is too sweet, add more vinegar or soy sauce to balance the flavors.
- If the vegetables are too tough, cook for a few more minutes until tender.
Food safety advice:
- Use clean and sterilized glass jars for storing the fukujinzuke.
- Keep refrigerated and discard if there are any signs of spoilage or mold.
Food history:
- Fukujinzuke is a traditional Japanese pickle made with a variety of vegetables and seasonings. It is often served as a condiment with rice or as a side dish with Japanese meals.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as a side dish or condiment with Japanese meals or as a topping for rice bowls or sandwiches.
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Region: Japanese