Kohaku Namasu Recipe (Pickled Daikon and Carrots)

By No Recipes · 60 min

Ingredients

Instructions

1. Julienne the 50 grams of carrot and the 450 grams of daikon.
2. Sprinkle the daikon and carrot with 1 teaspoon of salt, toss well, and leave for at least 15 minutes so excess water drains out.
3. Boil 1/2 cup of vinegar, 2 tablespoons of evaporated cane sugar and 2 grams of konbu in a small non-reactive saucepan. Turn off the heat and let cool to room temperature.
4. Remove and discard the konbu from the cooled vinegar mixture.
5. When the vegetables are limp, drain off all excess liquid, add the cooled vinegar mixture and stir.
6. Grate some yuzu zest into the namasu. Serve right away, or refrigerate for up to a week.

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