Turnip & Persimmon ‘Namasu’

Name: Turnip & Persimmon ‘Namasu’
Yield: 4 Servings
Cuisine: British
Ingredients: 1 medium Turnip *240g after sliced; 1/2 teaspoon Salt; 1 tablespoon Sugar; 2 tablespoons Rice Vinegar; *Note: Alter the amount of Sugar and Rice Vinegar to suit your taste. You may wish to add more Sugar, but remember Persimmon is quite sweet; 1 Persimmon *It weighed 170g today

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Namasu’ is a Japanese dish of vegetables that are seasoned with Salt, Sugar and Vinegar. Most commonly Daikon and Carrot are used. This is a seasonal variation and it is quite popular. In autumn, when people harvest Persimmon fruit, they use it for a variety of salads. This is one of them. Turnip is popularly used with Persimmon, but Daikon can be used. This dish makes me very nostalgic.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 Servings

1medium Turnip *240g after sliced
1/2 teaspoonSalt
1 tablespoonSugar
2 tablespoonsRice Vinegar
*Note: Alter the amount of Sugar and Rice Vinegar to suit your taste. You may wish to add more Sugar, but remember Persimmon is quite sweet
1Persimmon *It weighed 170g today

Saved

Steps

1

Peel Turnip, cut into quarters, and thinly slice. I usually use a vegetable slicer. You can cut into thin strips if you prefer.
2

Sprinkle with Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
3

Add Sugar and Vinegar, and mix well to combine. Set aside while you are preparing Persimmon.
4

Peel Persimmon, cut into quarters, remove seeds if there are any, and thinly slice. If the Persimmon is not firm, cut into thicker slices. *Note: If you cut Turnip into strips, cut Persimmon also into strips.
5

Add Persimmon to Turnip, and gently mix to combine. Set aside for about 10 minutes to let it well seasoned, then mix again before serve.