Namasu is usually served during New Year’s celebrations. In this version, I add a little lemon zest and juice for extra flavor.
- 1 medium daikon, peeled and washed
- 1 medium carrot, peeled and washed
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- Zest and juice from one lemon
- 1 tablespoon salt
- Toasted sesame seeds
- Thinly slice daikon and carrot diagonally and then julienne (thin matchstick cut). You can also use a mandolin (just keep an eye on your fingers!).
- Combine carrots and daikon in a bowl and toss with salt.
- In a medium sauce pan combine rice vinegar, water, sugar and lemon juice and lemon zest. Bring to a boil and set aside to cool.
- Rinse carrots and daikon and the squeeze out as much water as possible.
- Add vinegar mixture to carrots and daikon, cover and refrigerate until you are ready to serve. This will keep 3-4 days in the refrigerator.
To serve, mix carrots and daikon evenly and place on a plate. Sprinkle with toasted sesame seeds.
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