Marinated Daikon and Carrot Salad (namasu) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads. Ingredients:
350 g white radishes or 350 g daikon radishes |
350 g carrots |
1/2 teaspoon salt |
4 tablespoons rice wine vinegar |
1 teaspoon dashi powder, dissolved in |
1 tablespoon hot water |
1 tablespoon mirin |
1 tablespoon sugar |
salt |
Directions:
1. Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
3. Transfer to a bowl.
4. Mix the remaining ingredients together and pour over the vegetables.
5. Taste for salt.
6. This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit smelly' in your fridge.
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