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[Recipe by Ms.Sassa] Marinated Daikon and Kintoki carrot with yuzu vinegar

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Marinated Daikon and Kintoki carrot with yuzu vinegar

gredients: (serves 3~4)

Daikon radish……….4 inch long

Kintoki carrot………..2 inch long

yuzu………………….1

rice vinegar………….3 tbsp

sugar…………………3 tbsp

salt

Direction:

1. Peel daikon and carrot skin.

2. Half the daikon and make each piece into 2 inch long.

3. Slice them thin lengthly and then julienne into thin strips following the same direction as

daikon grain.(you can shred it with mandolin as well)

4. Using same technique, julienne carrot into thin strips.

5. Put daikon and carrot strips into a bowl and put one pinch of salt. Massage well and let it

stand for 5 minutes.

6. With cold water, rinse 5 and squeeze out all the liquid.

7. In separate bowl, mix juice of 1 yuzu, rice vinegar, sugar and 1/2 tea spoon of salt.

8. Pour 7 over daikon and carrot, mix well.

9. With knife, peel off quarter size of only the yellow part of yuzu skin. Julienned into thin

strips and add to 8. Mix well.

10. Let it marinade in the fridge for at least one hour. Serve on a plate and decorate with some

more yuzu rind strips (optional)

Tip: 

This dish is called “namasu” and is a traditional Japanese New Year’s dish. Very refreshing

and flavorful. It lasts up to a week in the fridge, so make extra portion and enjoy through out the

holiday season.