Smooth Festive Namasu

Name: Smooth Festive Namasu
Cuisine: American
Ingredients: 1/3 Daikon radish; 30 grams Kintoki Carrots; 1 dash Salt; 2 tbsp ● Soft light brown sugar; 3 tbsp ● Vinegar; 1 dash less than 1 gram ● Konbu dashi stock; 1 tsp ● Honey; 1 Yuzu peel

cookpad.japan @cookpad_jp

Just like using daikon radish to make sashimi garnish, I wondered if namasu would be delicious on the same way. That is how I have made namasu ever since. It takes a bit of time, but I think it tastes great.

Please feel free to use sweet vinegar if you prefer. I use kintoki carrots because they have a vibrant color, but you can also use regular carrots. Make sure to peel off the daikon skin completely. That's it. Recipe by Etemon

cookpad.japan @cookpad_jp

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Ingredients

1/3Daikon radish
30 gramsKintoki Carrots
1 dashSalt
2 tbsp● Soft light brown sugar
3 tbsp● Vinegar
1 dashless than 1 gram ● Konbu dashi stock
1 tsp● Honey
1Yuzu peel

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Steps

1

Peel the daikon into strips. Do it as thickly as you like. Peel it by cutting up and down with the knife.
2

It's okay if it breaks a little in the process. Cut into approximate sizes, move them to the side, and then cut into fine strips. Slide the knife along.
3

You will be able to cut thin strips that are smooth on the cross-cut. It might be hard to tell by the picture?
4

Cut the carrots into thin strips as well. They are hard, so it is dangerous to cut it in the katsura style like the daikon radish×. Just cut them into thin strips like normal. Move the knife back and forth as much as possible to make them smooth.
5

Place the daikon radish and carrots into a bowl, sprinkle with salt, and mix.
6

After it has softened and the water content has come out, lightly squeeze it, cut the yuzu skin into thin strips and combine it with the ● ingredients, and then mix it in.
7

Cover with plastic wrap, and let sit in the fridge.
8

Let it sit overnight to let the sweet vinegar soak in, and it is done.