A simple Kohaku Namasu made with just daikon radish and carrots. Packed with tips for a beautiful finish, including the balance of red and white colors and how to julienne them. It can be stored in the refrigerator for 1 to 1.5 weeks and is perfect for Osechi Ryori (New Year's food). Try this exquisite homemade side dish made with the golden ratio introduced in the video!
Ingredients
Main Ingredients (2-4 servings)
- Daikon Radish 300g
- Carrot 50g
Seasonings
- [A] Konbu Dashi 6 tbsp
- [A] Vinegar 4 tbsp
- [A] Sugar 25g
- [A] Salt 1/3 tsp
- Salt 1/3 tsp
Steps
- Prepare the sweet and sour dressing ingredients: 6 tbsp Konbu Dashi, 4 tbsp Vinegar, 25g Sugar, and 1/3 tsp Salt.
- In a storage container, combine 6 tbsp Konbu Dashi, 25g Sugar, 4 tbsp Vinegar, and 1/3 tsp Salt.
- Mix with chopsticks to dissolve the seasonings and create the sweet and sour dressing.
- Peel 300g Daikon Radish and 50g Carrot using a peeler.
- Julienne the daikon radish and carrot lengthwise along the fibers.
- Place the julienned daikon radish and carrot in a bowl and mix until uniform. The perfect ratio is 6 parts daikon to 1 part carrot for a balanced red and white appearance.
- Add 1/3 tsp Salt to the mixed vegetables and mix well to coat.
- Let the salted vegetables sit for 10 minutes.
- After 10 minutes, firmly squeeze out the water from the vegetables by hand. Squeezing out the water thoroughly prevents dilution and improves shelf life.
- Add all the squeezed vegetables to the prepared sweet and sour dressing.
- Gently loosen with chopsticks and allow the vegetables to absorb the dressing.
- Let it marinate in the refrigerator for a while to allow the flavors to meld. Then it's ready to serve!
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