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We hope you got benefit from reading it, now let’s go back to kouhaku namasu (daikon and carrot pickles) recipe. To make kouhaku namasu (daikon and carrot pickles) you only need 6 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Kouhaku Namasu (Daikon and carrot pickles):
- Get 600 g daikon radish
- Provide 60 g carrot
- Provide 9 g salt
- Get 3 tablespoons sugar
- You need 4 tablespoons vinegar
- Use to taste Yuzu skin
Steps to make Kouhaku Namasu (Daikon and carrot pickles):
- In a bowl, combine the sugar and vinegar. Set aside for later.
- Cut the daikon radish into 5 cm slices.
- Peel them.
- Place slices on end and slice thinly.
- Lay the slices on top of each other.
- Cut into thin julienne strips.
- Prepare the carrot similarly to the daikon radish.
- Place the daikon and carrot into another bowl. Add the salt and then massage the mixture with your hands. First lightly, then gradually increasing in pressure until they are soft and pliable.
- When the vegetables feel sufficiently pliable, gently squeeze out any excess moisture, but not so much as to make them dry.
- Mix the vegetables with the sweetened vinegar from earlier. If available, add a small amount of julienned yuzu skins to add fragrance to the pickles.
- Set it aside in the fridge for at least a day to soak. This is needed to pickle the vegetables. During this time, they will soften and develop a milder flavor.
- Note: - •To ensure good color distribution, make sure the amount of carrots doesn't exceed 10% of the amount of daikon. - •The amount of salt should make up around 2% of the vegetables in total.
Tightly squeeze the excess water out of the daikon and carrot with your hands then discard the water and return the daikon and carrot to the bowl. Namasu is a type of salad made of raw (nama) vegetables and vinegar (su). The vegetables chosen for a namasu which make it a worthy addition to osechi ryouri are carrot, for its (almost) red vividness, and daikon (white radish) for its pure white colour. Namasu is something of a mystical dish. Namasu has a tangy-sweet flavor and incredible crisp texture that makes it a perfect pair to rich fried foods or hearty soups.
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