Refreshing and Delicious. Red and White Namasu

Name: Refreshing and Delicious. Red and White Namasu
Yield: 2 servings
Cuisine: American
Ingredients: 10 cm Daikon radish; 2 large Carrot; 1 tbsp Salt; 4 tbsp Vinegar; 3 tbsp Sugar; 1 tbsp White sesame seeds

cookpad.japan @cookpad_jp

When we had this at my husband's grandmother's place, it was so good that I asked for the recipe.
I always thought that this dish was meant for the New Year's feast, but realized that eating it in the summer is really refreshing and tasty.
When I brought it to a BBQ, it was really popular with my Australian friends.

"Use top quality vinegar" is the helpful hint from my grandmother-in-law who taught me this recipe.
It takes a lot of work to cut thinly, but it pays off with a very delicious namasu.
In winter, top with a little bit of yuzu to make fragrant. For 2 small bowls. Recipe by akimidori

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

10 cmDaikon radish
2 largeCarrot
1 tbspSalt
4 tbspVinegar
3 tbspSugar
1 tbspWhite sesame seeds

Saved

Steps

1

Peel the carrots and daikon radish. For the daikon, thinly slice it vertically and then julienne. Julienne the carrots horizontally.
2

After slicing, put in a bowl, stir in 1 to 2 teaspoons of salt, and set aside until wilted.
3

Add the vinegar and sugar to a tupperware container. Mix with a spoon until sugar dissolves. (Refer to the Helpful Hints.)
4

Squeeze the daikon radish and carrots to remove the excess water. Make sure you sufficiently wring out the liquid!
5

Add the wrung out daikon and carrots to the tupperware container and let the flavors blend in.
6

Store in the refrigerator until ready to serve.
7

Microwave and grind white sesame seeds to sprinkle on top immediately prior to serving.
8

This is our 2013 New Year's Meal. I used a lot of yuzu citrus and made white namasu (daikon radish only). Using yuzu gives it a luxurious flavor!