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Namasu (Daikon and Carrot in Vinegar Dressing)

Namasu (Daikon and Carrot in Vinegar Dressing) is a traditional Japanese recipe for a classic salad or accompaniment of daikon (mooli) and carrot in a vinegar dressing flavoured with flaked bonito. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Daikon and Carrot in Vinegar Dressing (Namasu).

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Additional Time:

(+30 minutes marinating)

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesJapan Recipes


Ingredients:

225g daikon (mooli or Japanese white radish), peeled and grated (or use white turnips)
1 small carrots, peeled and grated
1 tbsp salt
80g dried and flaked bonito (katsuobushi)
1 tbsp rice vinegar
2 tsp sugar

Method:

Combine the daikon, carrot, 240ml water and the salt in a small bowl. Stir until the salt dissolves then set aside to marinate for 30 minutes.

In the meantime, place the bonito flakes in a small pan. Cook, stirring constantly, for about 3 minutes (this dries the bonito and intensifies the flavour). Transfer the cooked fish to a mortar and pound the flakes to a fine powder then shake through a fine sieve onto waxed paper and set aside.

Drain the daikon and carrot then squeeze dry and place in a mixing bowl. Add the vinegar, sugar and mix thoroughly then stir in the powdered bonito. Serve in individual bowls.