Easy Namasu Japanese Pickled Vegetables Recipes

PICKLED CARROTS AND DAIKON

Steps:

• Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
• Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
• Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
• When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
• Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.

EASY NAMASU (JAPANESE PICKLED VEGETABLES)

Steps:

• In a saucepan over medium heat; warm vinegar.
• Remove from heat; stir in sugar until dissolved.
• Set aside to cool completely.
• In a large mixing bowl; toss together cucumber, carrot, daikon and salt.
• Allow to sit 15 minutes.
• Rinse and drain well.
• Squeeze all remaining water.
• Return to mixing bowl; toss with ginger and vinegar mixture.

PICKLED UNCOOKED VEGETABLES NAMASU

Steps:

• In a serving bowl combine vegetables and ginger. Toss.
• In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS

Steps:

• Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
• Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.