Fukujinzuke is a popular Japanese pickle made from a mixture of vegetables, including daikon radish, lotus root, cucumber, and eggplant. The ingredients for making fukujinzuke can vary, but other common additions include ginger, garlic, and soy sauce. To make fukujinzuke, start by preparing the vegetables. Peel and cut the daikon radish, lotus root, cucumber, and eggplant into small, bite-sized pieces. Then, blanch the vegetables in boiling water for a few minutes to soften them slightly. Drain the vegetables and set them aside. In a separate pan, heat oil and sauté ginger and garlic until fragrant. Add the blanched vegetables to the pan and stir-fry for a few minutes. Finally, add soy sauce and sugar to the pan and continue cooking until the vegetables are coated in the sauce. Fukujinzuke is a flavorful and versatile pickle that can be enjoyed with rice, curry, or as a topping for sandwiches.
