RCI-PF.001.0022.001
Namasu
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.
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- white radish or daikon radishes350 g
- 350 g
- ½ teaspoon
- 4 tablespoons
- dashi powder1 teaspoondissolved in 1 tablespoon hot water
- 1 tablespoon
- 1 tablespoon
- 1 unit
Method
1
Peel the daikon radish and carrots, then cut them into thin julienne strips approximately 5 cm in length. Place the julienned vegetables into separate bowls.
10 minutes
2
Sprinkle a generous pinch of salt over each bowl of vegetables and toss to coat. Allow them to rest so the salt draws out excess moisture.
15 minutes
3
Gently squeeze handfuls of the salted vegetables to expel as much liquid as possible, then pat them dry with a clean kitchen towel or paper towels.
5 minutes
4
In a small saucepan, combine the rice wine vinegar, mirin, and sugar over low heat, stirring until the sugar fully dissolves. Remove from heat and allow the dressing to cool completely.
5 minutes
5
Taste the cooled dressing and adjust the balance of sweetness, acidity, and salt to your preference by adding small amounts of sugar, vinegar, or salt as needed.
6
Combine the squeezed daikon and carrot strips in a mixing bowl, then pour the cooled dressing over the vegetables and toss thoroughly to coat.
2 minutes
7
Transfer the namasu to an airtight container or cover the bowl and refrigerate to allow the flavors to meld and the vegetables to absorb the dressing.
30 minutes
8
Serve the namasu chilled or at room temperature as a side dish or palate cleanser, garnishing with a small twist of yuzu peel or sesame seeds if desired.