Japanese
Namasu
Fine daikon and carrot matchsticks cured until supple, then steeped in clear sweet rice vinegar with lemon zest for the crisp red-and-white salad served at Japanese New Year.
6 servings · 25 minutes prep
Ingredients
Vegetables
- 12 ounces peeled daikon, cut into 2-inch-long matchsticks about 1/16 inch thick
- 3 ounces peeled carrot, cut to match the daikon
- 1 teaspoon fine sea salt
Sweet Vinegar
- 3 tablespoons unseasoned Japanese rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons cool water
- 1/4 teaspoon finely grated lemon zest, yellow surface only
Directions
Cut and Cure the Roots
- Combine the daikon and carrot with the fine sea salt. Massage lightly for 30 seconds, then rest for 15 minutes until the strands bend easily and liquid collects below.
- Transfer to a fine-mesh sieve and squeeze in compact handfuls until no steady stream remains. Separate the strands so they do not remain in compressed blocks.
Mix the Sweet Vinegar
- Stir the rice vinegar, sugar, and cool water until completely clear. Add the lemon zest and let it perfume the dressing for 5 minutes.
Marinate and Serve
- Fold the loosened vegetables through the sweet vinegar, cover, and refrigerate for at least 1 hour, turning once halfway through. For deeper seasoning, chill overnight.
- Lift the strands from the marinade with chopsticks or tongs, let excess drip away, and arrange in six small nests. Spoon only a few drops of vinegar over each serving.
