Namasu (Daikon and Carrot Salad)
User Reviews
4.8
Namasu (Daikon and Carrot Salad)
Description
Namasu (Daikon and Carrot Salad) features thin strips of daikon radish and carrot that are first salted to draw out moisture and soften the texture. The vegetables are then marinated in a balanced dressing of rice vinegar, sugar, water, and salt, creating a sweet and sour flavor characteristic of this dish. The julienne cut ensures bite-sized pieces that absorb the dressing uniformly.
The salad is commonly served chilled and works well as a light side dish, especially alongside richer or fried foods. Including yuzu zest provides an optional fragrant citrus note that complements the sharpness of the vinegar and the natural crispness of the vegetables.
For best results, this dish can be prepared a few days ahead to allow flavors to deepen. Using Diamond Crystal kosher salt ensures proper salting without oversalting. Careful slicing to thin, uniform strips supports an appealing texture and consistent flavor throughout.
Ingredients
- 14 oz daikon radish (4 inches, 10 cm)
- 3 oz carrot (2 inches, 5 cm)
- 1 tsp kosher salt Diamond Crystal brand
For the Seasonings
- 1½ Tbsp sugar
- 1½ Tbsp rice vinegar unseasoned
- 1 Tbsp water
- ¼ tsp kosher salt Diamond Crystal brand
For the Garnish
- 1–2 trips yuzu zest (optional)
Instructions
- Before You Start: If you will include this dish in your Osechi meal, I recommend preparing it 2–3 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
- Gather all the ingredients.
- Peel 14 oz daikon radish. Next, peel 3 oz carrot.
- Cut the daikon in half so each piece is 2 inches long. This will be the length of the daikon matchsticks in the final dish. Next, julienne the daikon: First, cut the daikon lengthwise into thin slabs about ⅛ inch (3 mm) thick.
- Then, stack a few slabs together and cut the daikon into matchsticks, about ⅛ inch (3 mm) thick. Put them in a large bowl. Repeat with the remaining slabs.
- Julienne the carrot: Cut it lengthwise into thin slabs and then into matchsticks about ⅛ inch (3 mm) thick. Add them to the bowl with the daikon.
- Add 1 tsp Diamond Crystal kosher salt to the bowl and gently rub it into the vegetables. Set aside for 10 minutes.
- Meanwhile, in a large bowl combine all the ingredients for the seasonings: 1½ Tbsp sugar, 1½ Tbsp rice vinegar (unseasoned), 1 Tbsp water, and ¼ tsp Diamond Crystal kosher salt.
- Whisk well together until the sugar is completely dissolved.
- Squeeze the liquid from the daikon and carrot matchsticks. Add them to the bowl with the seasonings and toss well to combine.
For the Garnish (optional)
- Cut off 1–2 strips yuzu zest from the base of the yuzu (so you can create a yuzu cup (optional); see the next section). Flip them over and cut off the white pith, if any.
- Then, cut the zest into thin julienned strips.
To Serve
- Serve the Namasu in a bowl and garnish with the yuzu zest. If you have a whole yuzu fruit, you can create a yuzu cup: Cut off the top (to serve as a lid) and remove the fruits inside without breaking or tearing the cup. Then, add the Namasu to the yuzu cup and serve.
To Store
- You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 45kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 386mg | 16% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3552IU | 71% |
| Vitamin C | 23mg | 26% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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