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Kohaku Namasu with Yuzu (Japanese Pickled Daikon and Carrot Salad)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Additional Time
12 hrs
Total Time
12 hrs 15 mins
Servings: 6 servings
Course: Side Dish
Cuisine: Japanese

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) kombu

Instructions

    Cup of Yum
  1. 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.
  2. Place them in a bowl with ½ tsp salt and mix by hand. Rest for 15 mins to draw out the excess moisture.
  3. 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).
  4. 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.
  5. Enjoy!

Notes

  • Store in the fridge and consume within 4-5 days.