Namasu

Ingredients: 

  • 10cm daikon radish 
  • 5cm carrot 
  • 1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1-2 strips yuzu zest (optional)

Seasonings:

  • 1 ½ Tbsp brown sugar
  • 1 ½ Tbsp rice vinegar
  • 1 Tbsp water
  • ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Method:

  1. Gather all the ingredients
  2. Peel the daikon and cut into 2-inch (5 cm) piece in length. Peel the carrot
  3. Cut the daikon in half (this will be the length of daikon in the final dish). Then cut into thin slabs about ⅛-inch (3mm) thickness
  4. Then stack a few slabs at a time and cut them into julienned strips, about ⅛-inch (3mm) thickness. Put them in a large bowl
  5. Cut the carrot into thin slabs then into julienned strips
  6. Add 1 tsp salt and give a gentle massage. Set aside for 10 minutes
  7. Meanwhile, combine all the ingredients for the seasonings in a large bowl
  8. Whisk well together until the sugar is completely dissolved
  9. Squeeze water from the julienned daikon and carrot and put them in the bowl with the seasonings

For Garnish (Optional)

  1. Peel off the zest of the bottom of yuzu. Remove the pith
  2. Cut into julienned strips and garnish on top of Namasu

To Serve and Store

Serve Namasu in a bowl and garnish with yuzu zest. If you have a whole yuzu fruit, you can create a yuzu cup by cutting off the top (this will be a lid) and remove the fruits inside without breaking or tearing the cup. Add Namasu in the yuzu cup to serve.

Source: https://www.justonecookbook.com/namasu-daikon-and-carrot-salad/

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