#27 How to prepare Japanese pickles "Rakkyo" & "Fukujinzuke"

Very Sorry the amount of salt for the Rakkyo is wrong
on the video.
The correct one is 60g instead of 600g.
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Hello everyone.
Welcome back to Kawaii Cooking.
Today I’ll show you how to prepare two kinds of Japanese pickles.
I guess the people who have eaten Japanese Curry Rice
probably know that these pickles are always added to it.
We Japanese eat the pickles after each mouthful of curry.
Rakkyo is pickled scallions.
There are generally two flavors.
The most popular one is pickled in sweetened vinegar.
the second one is in salt.
The pickling season is May and June because the scallions
are picked.
And Fukujinzuke is sliced vegetables pickled in soy sauce.
The main ingredients are Daikon radish and Eggplant, then
the flavor of the ginger is refreshing.
Now I‘ll prepare Salted Rakkyo.
These are ingredients :
1kg of Rakkyo Scallions
60g of Salt
1L of Water
1 First of all, I clean the scallions.
I rinse them, get rid of the roots, then gently peel the thin skin.
2 Parboil them for 30 seconds then strain the water, then let it cool.
3 Prepare the liquid : place the water and salt into a pot, then bring to a boil. When the salt dissolves completely
remove from the heat and set aside to let it cool.
4 Place the rakkyo and the liquid in a sterilized jar. Keep it for 5 days.
The pickles are ready to eat , but after a few months the taste will be better and will be kept in the refrigerator for about one year.
Next I’ll show you how to prepare Fukujinzuke.
These are ingredients :
400g of Daikon
100g of Eggplant
100g Lotus root
20g of Ginger
２x３cm of Kombu kelp
10g of salt
5 Table spoons of Soy sauce
6 Table spoons of Sugar
1 and 1/2 of Table spoon of Rice vinegar
1 Peel and Slice the Japanese white radish, the Eggplant and the lotus root into 1mm, then cut into 1cm diced . Chop the ginger.2 Boil the lotus root for 1 minute.3 Place the Japanese white radish, the eggplant and the lotus root in a bowl, then rub it lightly with salt.
4 After 10 minutes squeeze it, then add the ginger. Add the komb kelp.5 Making dressing : Place the soy sauce, the sugar in a pot, then boil for 1 minute. Add the rice vinegar then mix it well, then turn off the heat.6 When the dressing gets cool sprinkle it onto the vegetables. Mix it well. Keep it for a few days in the refrigerator.
Your curry rice can be more gorgeous with these.
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The song used for the video is
“Pure” "Welcome to the earth"
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＃curryrice #risobianco #currygiapponese#fukujinzuke #rakkyo