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Ingredient
Smooth Festive Namasu
Introduce
Chef :
cookpad.japanSmooth Festive Namasu
Just like using daikon radish to make sashimi garnish, I wondered if namasu would be delicious on the same way. That is how I have made namasu ever since. It takes a bit of time, but I think it tastes great.
Ingredient
1/3
Daikon radish
30 grams
Kintoki Carrots
1 dash
Salt
2 tbsp
● Soft light brown sugar
3 tbsp
● Vinegar
1 tsp
● Honey
Cooking instructions
* Step 1
Peel the daikon into strips. Do it as thickly as you like. Peel it by cutting up and down with the knife.
* Step 2
It's okay if it breaks a little in the process. Cut into approximate sizes, move them to the side, and then cut into fine strips. Slide the knife along.
* Step 3
You will be able to cut thin strips that are smooth on the cross-cut. It might be hard to tell by the picture?
* Step 4
Cut the carrots into thin strips as well. They are hard, so it is dangerous to cut it in the katsura style like the daikon radish×. Just cut them into thin strips like normal. Move the knife back and forth as much as possible to make them smooth.
* Step 5
Place the daikon radish and carrots into a bowl, sprinkle with salt, and mix.
* Step 6
After it has softened and the water content has come out, lightly squeeze it, cut the yuzu skin into thin strips and combine it with the ● ingredients, and then mix it in.
* Step 7
Cover with plastic wrap, and let sit in the fridge.
* Step 8
Let it sit overnight to let the sweet vinegar soak in, and it is done.
Note: if there is a photo you can click to enlarge it
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