Kohaku Namasu with Yuzu (Japanese Pickled Daikon and Carrot Salad)
User Reviews
5
4 reviews
Excellent
Kohaku Namasu with Yuzu (Japanese Pickled Daikon and Carrot Salad)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 200 g daikon radish
- 100 g carrot
- ½ tsp salt to dehydrate
- 2 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp sugar
- ¼ tsp salt for pickling liquid
- 1 tbsp yuzu juice
- ¼ tsp soy sauce
- 1 tbsp yuzu peel
- 5 g dried kelp kombu
Instructions
- Cut off the rounded edges of 200 g daikon radish and 100 g carrot to make them into blocks. Thinly slice, then cut into 2-3mm matchsticks.
- Place them in a bowl with ½ tsp salt and mix by hand. Rest for 15 mins to draw out the excess moisture.
- While you wait, add 2 tbsp rice vinegar, 3 tbsp water, 2 tbsp sugar, ¼ tsp salt, 1 tbsp yuzu juice and ¼ tsp soy sauce to a sealable bag and scrunch to mix. Once the sugar and salt has dissolved into the mixture, add 1 tbsp yuzu peel (if using fresh yuzu) and 5 g dried kelp (kombu).
- After 15 mins have passed, thoroughly squeeze the daikon and carrot to remove the excess water. (Do not wash.) Add them to the bag, push the air out and seal. Store in the fridge overnight.
- Enjoy!
Notes
- Store in the fridge and consume within 4-5 days.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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