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Ingredients
270 g Daikon
220 g Cucumber
100 g Lotus Root
130 g Japanese Eggplant
1 in. Ginger
5 leaf Shiso
20 g Kosher Salt, or enough to yield 3% total weight of vegetables
1/2 c. Shoyu
1/2 c. Mirin
6 Tbsp. Rice Vinegar
1/2 c. Water
1 pc. Kombu, 2x2"
6 Tbsp. Sugar
1/2 Tbsp. White Sesame Seed, toasted
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Fukujinzuke 福神漬け
3 c.
Ingredients
270 g Daikon
220 g Cucumber
100 g Lotus Root
130 g Japanese Eggplant
1 in. Ginger
5 leaf Shiso
20 g Kosher Salt, or enough to yield 3% total weight of vegetables
1/2 c. Shoyu
1/2 c. Mirin
6 Tbsp. Rice Vinegar
1/2 c. Water
1 pc. Kombu, 2x2"
6 Tbsp. Sugar
1/2 Tbsp. White Sesame Seed, toasted
Instructions
Instructions
Nami, Just One Cookbook - Aug. 6, 2021
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Ingredients
270 g Daikon
220 g Cucumber
100 g Lotus Root
130 g Japanese Eggplant
1 in. Ginger
5 leaf Shiso
20 g Kosher Salt, or enough to yield 3% total weight of vegetables
1/2 c. Shoyu
1/2 c. Mirin
6 Tbsp. Rice Vinegar
1/2 c. Water
1 pc. Kombu, 2x2"
6 Tbsp. Sugar
1/2 Tbsp. White Sesame Seed, toasted
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