Namasu (Daikon and Carrot Salad)
15 minutestotal time
14 oz daikon radish (4 inches, 10 cm) 4 10
3 oz carrot (2 inches, 5 cm) 2 5
1 tsp Diamond Crystal kosher salt
1Â½ Tbsp sugar
1Â½ Tbsp rice vinegar (unseasoned)
1 Tbsp water
Â¼ tsp Diamond Crystal kosher salt
1â2 strips yuzu zest (optional)
Before You Start: If you will include this dish in yourÂ OsechiÂ meal, I recommend preparing it 2â3 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read myÂ AÂ 5-Day Osechi Cooking TimelineÂ blog post.
Gather all the ingredients.
Peel 14 oz daikon radish. Next, peel 3 oz carrot.
Cut the daikon in half so each piece is 2 inches long. This will be the length of the daikon matchsticks in the final dish. Next, julienne the daikon: First, cut the daikon lengthwise into thin slabs about â inch (3 mm) thick.
Then, stack a few slabs together and cut the daikon into matchsticks, about â inch (3 mm) thick. Put them in a large bowl. Repeat with the remaining slabs.
Julienne the carrot: Cut it lengthwise into thin slabs and then into matchsticks about â inch (3 mm) thick. Add them to the bowl with the daikon.
Add 1 tsp Diamond Crystal kosher salt to the bowl and gently rub it into the vegetables. Set aside for 10 minutes.
Meanwhile, in a large bowl combine all the ingredients for the seasonings: 1Â½ Tbsp sugar, 1Â½ Tbsp rice vinegar (unseasoned), 1 Tbsp water, and Â¼ tsp Diamond Crystal kosher salt.
Whisk well together until the sugar is completely dissolved.
Squeeze the liquid from the daikon and carrot matchsticks. Add them to the bowl with the seasonings and toss well to combine.
For the Garnish (optional)
Cut off 1â2 strips yuzu zest from the base of the yuzu (so you can create a yuzu cup (optional); see the next section). Flip them over and cut off the white pith, if any.
Then, cut the zest into thin julienned strips.
Serve the Namasu in a bowl and garnish with the yuzu zest. If you have a whole yuzu fruit, you can create a yuzu cup: Cut off the top (to serve as a lid) and remove the fruits inside without breaking or tearing the cup. Then, add the Namasu to the yuzu cup and serve.
You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
15 minutestotal time