Marinated Daikon and Carrot Salad (namasu)
At a Glance
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Servings
- 6.00 serving(s)
Categories
- Salad
- Side Dish
- Japanese
- Marinated
Allergens
- Fish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Marinated Daikon and Carrot Salad (namasu) brings together 350 g white radishes or 350 g daikon radishes, 350 g carrots, 1/2 teaspoon salt in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Zester or knife, colander, mixing bowl
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
Instructions
Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
Transfer to a bowl.
Mix the remaining ingredients together and pour over the vegetables.
Taste for salt.
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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