Thursday, October 24, 2013


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One of my favorite Japanese pickles is fukujinzuke.  Its salty, sweet, crunchiness brings back good memories of eating ochazuke with my mom.  It is often served alongside Japanese curry, can be a filling for onigiris and is a perfect accompaniment to a bowl of Japanese rice.  It takes four days to make, but is well worth the effort.

5 c. chopped daikon
4 c. chopped cucumbers
1 c. chopped carrots
5-6 shiso leaves, finely chopped
1 T finely chopped ginger
1/2 cup salt

1-1/2 c. soy sauce
2 c. sugar
3 T white vinegar

Combine vegetables, ginger and salt in a large bowl, and refrigerate overnight.  Next day, rinse the vegetables thoroughly with water and drain.  Bring the sauce ingredients to a boil for 1-2 minutes, and pour over the vegetables.  Leave overnight in the refrigerator in a covered container.  Next day, drain the liquid, boil the sauce again, and pour over vegetables.  Repeat this process one more day.  Put fukujinzuke in small covered jars and refrigerate (I used six, 8 oz. canning jars).

Sunday, October 6, 2013

Mini Hot Dog Appetizer

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These little guys are perfect for your next game day party.  With just two ingredients, cocktail-size franks and puff pastry, you have a tray full of mini-pigs-in-a-blanket.  Serve with mustard and ketchup, and watch them disappear quickly.
12 oz. cocktail-size franks  (I used Kinder's Chicken Mini-Sausages from Costco)
One 8 oz. sheet of puff pastry
Defrost the puff pastry by setting it on your counter for 20 min.  Unroll the puff pastry to form a rectangle.  Cut it into 1/2" x 3" strips.  Take a strip and wrap it around the middle of the frank overlapping the edges.  Spray a cookie sheet lightly with PAM, and place the franks on the cookie sheet.  Freeze for 15 min.  Preheat oven to 375 degrees, then bake for 15-20 min.