Daikon & Carrot ‘Namasu’ with Cranberries

Name: How to cook Daikon & Carrot ‘Namasu’ with Cranberries - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Daikon & Carrot ‘Namasu’ with Cranberries

Daikon & Carrot ‘Namasu’ is a very simple Japanese salad, that is often prepared for New Year celebration because of the joyful red & white colours. I often crave it when I am physically tired. Normally I use Rice Vinegar to make this salad, but I used White Wine Vinegar today, and added Dried Cranberries. Sweet and sour Dried Cranberries go well with this salad. I normally don’t enjoy Fruit in savoury dishes, but this salad is good.

Ingredient

Food ration :

4 servings

10-15 cm

Daikon *about 200g after sliced

Carrot *about 60g after sliced

1/4 teaspoon

Salt

2 tablespoons

Dried Cranberries

1 tablespoon

Sugar

2 tablespoons

Vinegar of your choice *I used White Wine Vinegar

Cooking instructions

* Step 1

Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.

* Step 2

Sprinkle 1/2 teaspoon Salt and massage, rest for a while until water came out and Daikon and Carrot are wilted. Drain and squeeze to remove excess salty water.

* Step 3

Soak Dried Cranberries in warm water for 10 minutes, then drain well.

* Step 4

Mix Salt, Sugar and Vinegar in a mixing bowl, add squeezed Daikon and Carrot, add drained Cranberries, and mix well. Set aside for about 10 minutes to let it well seasoned.

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