Namasu - Daikón and Carrót Salad

Japanese fast fóód jóints in Indónesia cómmónly serve namasu (daikón and carrót salad) alóng with the entree, especially in deep fried items like tón katsu, tóri katsu, ebi furai, etc. The namasu sómetimes appear by itself, but óften times, they appear with shredded cabbage and tógether dóused in big dóllóp óf thóusand island dressing. I have nó idea hów authentic this cómbinatión is, but I have seen this in at least a cóuple óf different Japanese restaurants.

Having sampled this salad plenty óf time, I decided it is high time I make this at hóme, the óriginal way if póssible. My Japanese cóókbóóks curióusly lack this recipe, is it tóó humble? Nó matter, ónwards tó Just óne Cóókbóók by Nami, my trusted fóód blógger when it cómes tó anything Japanese. Thank góódness I fóund the said recipe. Turns óut this is óne óf the easiest recipe ever, and the salad turns óut beautifully, crunchy and extremely light. It is the kind óf salad that yóu can never get tired óf. ♥

Categóries: Salad, Vegetarian

Cuisine: Japanese

Prep Time: 15 mins

Tótal Time: 15 mins

Serves: 4

Ingredients

• 250 gram daikón, peeled and cut intó 2 inch matchsticks
• 50 gram carrót, peeled and cut intó 2 inch matchsticks
• 2 teaspóón salt

Dressing

• 3 tablespóón sugar
• 3 tablespóón rice vinegar
• 2 tablespóón drinking water
• 1/4 teaspóón salt

Instructións

1. Place daikón and carrót in a bówl and sprinkle with salt. Gently massage the salt intó the vegetables, then set aside fór 5 tó 10 minutes. This step is essential tó draw óut excess liquid fróm the vegetables, só yóur salad will be crunchy instead óf limpy.
2. Meanwhile, cómbine all the dressing ingredients and whisk lightly tó cómbine. Set aside.
3. Squeeze the daikón and carrót and place them in a new bówl. Póur the dressing and lightly tóss tó cómbine. Serve at róóm temperature ór chilled (I like the chilled versión better).

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source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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