Kohaku Namasu

By Sudachi · 40 min

Ingredients

Instructions

1. Trim the rounded ends off the daikon and carrot to make blocks, then slice thinly and cut into 2–3 mm matchsticks.
2. Put them in a bowl with ½ tsp salt and mix by hand. Rest for 15 minutes to draw out moisture.
3. Meanwhile, put 2 tbsp unseasoned rice vinegar, 3 tbsp water, 2 tbsp sugar, ¼ tsp salt, 1 tbsp yuzu juice and ¼ tsp koikuchi soy sauce in a sealable bag and scrunch to mix. Once the sugar and salt dissolve, add 1 tbsp yuzu peel (if using fresh yuzu) and 5 g dried kombu.
4. After 15 minutes, squeeze the daikon and carrot thoroughly to remove excess water. Do not wash. Add them to the bag, press out the air, seal, and refrigerate overnight.
5. After 24 hours, remove and discard the kombu (or save it for another recipe). Transfer the vegetables to serving bowls and garnish with yuzu peel.

Summarized from Sudachi's video. Watch it for the details.

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CarrotDaikonKombuYuzu