A picture of For Osechi or Okuizome - Mild Red and White Namasu.

For Osechi or Okuizome - Mild Red and White Namasu

cookpad.japan @cookpad_jp

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.

If you don't have any kombu, dashi stock granules are fine as well.

If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.

By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.

If you don't have any kombu, dashi stock granules are fine as well.

If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.

By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

For Osechi or Okuizome - Mild Red and White Namasu

cookpad.japan @cookpad_jp

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.

If you don't have any kombu, dashi stock granules are fine as well.

If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.

By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.

If you don't have any kombu, dashi stock granules are fine as well.

If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.

By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

Saved

Ingredients

4 servings

1/3Daikon radish
1/2Kintoki carrot (dark orange-red carrots)
Flavoring ingredients
3 tbspVinegar
1 tbspSugar (or castor sugar)
1 tbspMirin
1 tbspHoney
3 cmsquare pieces Kombu (or dashi stock granules)

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Steps

1

Finely julienne the daikon radish and carrot. If you use the slicing blade on a food processor or similar, it's easy. Soak into water as soon as it's cut. Wipe the kombu with a moistened towel.
2

Combine the flavoring ingredients and mix until dissolved. Mix the drained daikon radish and carrot with the flavoring ingredients. When the flavors have melded, it's done. The cup is my original creation, made from hollowed-out yuzu rinds.
3

I put it in our family's osechi for 2013. See

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Cooksnaps

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cookpad.japan @cookpad_jp

on January 17, 2014 02:32

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