Kouhaku Namasu (Daikon and carrot pickles)
Kouhaku Namasu (Daikon and carrot pickles)

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kouhaku namasu (daikon and carrot pickles). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kouhaku Namasu (Daikon and carrot pickles) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Kouhaku Namasu (Daikon and carrot pickles) is something which I’ve loved my entire life. They are fine and they look wonderful.

"Kouhaku" means white and red in Japanese which are the colors for celebration in Japan, and "namasu" means "pickled with vinegar." Let's begin! Slice them thinly first then cut them into matchsticks. Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year's dish. Besides daikon and carrot, you can also include cucumbers for another layer of color and crunch.

To begin with this recipe, we have to first prepare a few components. You can have kouhaku namasu (daikon and carrot pickles) using 6 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kouhaku Namasu (Daikon and carrot pickles):
  1. Make ready 600 g daikon radish
  2. Prepare 60 g carrot
  3. Prepare 9 g salt
  4. Prepare 3 tablespoons sugar
  5. Make ready 4 tablespoons vinegar
  6. Take to taste Yuzu skin

This pickled daikon and carrot can be stored for a couple of days. It would be helpful to have a large amount of Kohaku Namasu in the fridge during the busy year-end and New Year holidays. Namasu is crunchy and fresh with a delightful flavor. It makes a nice side dish to accompany other salads or vegetables.

Steps to make Kouhaku Namasu (Daikon and carrot pickles):
  1. In a bowl, combine the sugar and vinegar. Set aside for later.
  2. Cut the daikon radish into 5 cm slices.
  3. Peel them.
  4. Place slices on end and slice thinly.
  5. Lay the slices on top of each other.
  6. Cut into thin julienne strips.
  7. Prepare the carrot similarly to the daikon radish.
  8. Place the daikon and carrot into another bowl. Add the salt and then massage the mixture with your hands. First lightly, then gradually increasing in pressure until they are soft and pliable.
  9. When the vegetables feel sufficiently pliable, gently squeeze out any excess moisture, but not so much as to make them dry.
  10. Mix the vegetables with the sweetened vinegar from earlier. If available, add a small amount of julienned yuzu skins to add fragrance to the pickles.
  11. Set it aside in the fridge for at least a day to soak. This is needed to pickle the vegetables. During this time, they will soften and develop a milder flavor.
  12. Note: - •To ensure good color distribution, make sure the amount of carrots doesn't exceed 10% of the amount of daikon. - •The amount of salt should make up around 2% of the vegetables in total.

Namasu is crunchy and fresh with a delightful flavor. It makes a nice side dish to accompany other salads or vegetables. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by. Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes. The pickles are traditionally served on Vietnamese banh mi sandwiches.

So that’s going to wrap it up for this special food kouhaku namasu (daikon and carrot pickles) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!