Description
How to make light and refreshing kohaku namasu with crunchy daikon radish and sweet carrots pickled and flavoured with yuzu. (Ready to eat in 12 hours.)
Ingredients
Scale
- 200g daikon
- 100g carrot
- 1/2 tsp salt (to dehydrate)
- 2 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp sugar
- 1/4 tsp salt (for pickling liquid)
- 1 tbsp yuzu juice
- 1/4 tsp soy sauce
- 1 tbsp yuzu peel
- 5g dried kombu
Instructions
- Cut off the rounded edges of the daikon and carrot to make them into blocks. Thinly slice, then cut into 2-3mm matchsticks.
- Place them in a bowl with salt and mix by hand. Rest for 15 mins to draw out the excess moisture.
- While you wait, add rice vinegar, water, sugar, salt, yuzu juice and soy sauce to a sealable bag and scrunch to mix.
- Once the sugar and salt has dissolved into the mixture, add the yuzu peel (if using fresh yuzu) and a piece of dried kombu.
- After 15 mins have passed, thoroughly squeeze the daikon and carrot to remove the excess water. (Do not wash.)
- Add the daikon and carrot to the bag of pickling liquid.
- Push the air out and seal the bag. Store in the fridge overnight (12 hours).
- Enjoy!
Notes
Store in the fridge and consume within 4-5 days.
- Prep Time: 15 minutes
- Resting Time: 12 hours 15 minutes
- Category: Pickles
- Method: Pickling
- Cuisine: Japanese
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