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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kouhaku namasu (daikon and carrot pickles). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Kouhaku Namasu (Daikon and carrot pickles) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Kouhaku Namasu (Daikon and carrot pickles) is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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. Take 600 g daikon radish
  2. Get 60 g carrot
  3. Prepare 9 g salt
  4. Get 3 tablespoons sugar
  5. Prepare 4 tablespoons vinegar
  6. Make ready to taste Yuzu skin
Steps 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.

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