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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, kouhaku namasu (daikon and carrot pickles). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kouhaku Namasu (Daikon and carrot pickles) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Kouhaku Namasu (Daikon and carrot pickles) is something that I’ve loved my entire life. They’re fine and they look wonderful.

In a bowl, combine the sugar and vinegar. Place slices on end and slice thinly. Lay the slices on top of each other.

To get started with this recipe, we have to prepare a few ingredients. You can have kouhaku namasu (daikon and carrot pickles) using 6 ingredients and 12 steps. Here is how you can achieve it.

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

This is a very popular carrot and Daikon pickles (sometimes using cabbage) in Chinese restaurants, widely served in differently cuisines. place daikon and carrot into the picking container, following with chili pepper and celery. Add fish sauce, salt, sugar and white vinegar. Carrots, daikon radish, and rice are briefly pickled in a sweet vinegar dressing to make this light and flavorful salad known in Japan as Namasu.

Instructions 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.

Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it. Kohaku Namasu is pickled daikon and carrot, one of the traditional Japanese New Year Osechi dishes. 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.

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