Difference between revisions of "Namasu"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Japanese ([^cC])(.*)\]\]" to "Category:Japanese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 17: | Line 17: | ||
* [[salt]] | * [[salt]] | ||
| − | == | + | == Procedures == |
# Cut the [[carrot]] and [[daikon]] into the thinest strips you can; i use a zester to do this and it works really well. | # Cut the [[carrot]] and [[daikon]] into the thinest strips you can; i use a zester to do this and it works really well. | ||
# Sprinkle the vegetables with the half teaspoon of [[salt]] and allow to stand in a colander 10-15 minutes or until limp. | # Sprinkle the vegetables with the half teaspoon of [[salt]] and allow to stand in a colander 10-15 minutes or until limp. | ||
| Line 26: | Line 26: | ||
[[Category:Japanese cuisine]] | [[Category:Japanese cuisine]] | ||
| − | [[Category: | + | [[Category:Salad Recipes]] |
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Daikon Recipes]] | [[Category:Daikon Recipes]] | ||
[[Category:Radish Recipes]] | [[Category:Radish Recipes]] | ||
Latest revision as of 19:34, 26 June 2012
Description
Marinated Daikon and Carrot Salad
I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.
File:Marinated Daikon and Carrot Salad (namasu).jpg
Marinated Daikon and Carrot Salad (namasu)
Ingredients
- 350 g white radish or daikon radishes
- 350 g carrots
- ½ teaspoon salt
- 4 tablespoons rice wine vinegar
- 1 teaspoon dashi powder, dissolved in 1 tablespoon hot water
- 1 tablespoon mirin
- 1 tablespoon sugar
- salt
Procedures
- Cut the carrot and daikon into the thinest strips you can; i use a zester to do this and it works really well.
- Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
- Transfer to a bowl.
- Mix the remaining ingredients together and pour over the vegetables.
- Taste for salt.
- This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.
.jpg){kind=link}