Kohaku Namasu (Pickled Daikon and Carrot)
Ingredients: Daikon Radish, Carrot, Dried Persimmons, Salt, Yuzu Citrus Peel · 30 min cook time · 65kcal · $7.50
Ingredients
300g Daikon Radish, 30g Carrot, 2ea Dried Persimmons, 1tsp Salt, to taste Yuzu Citrus Peel, 0.5tbsp Sugar, 1tbsp Vinegar, 2tbsp Water, 1tsp Honey, 1tbsp Yuzu Juice
Instructions
1. Cut the daikon radish into 2-inch cylinders and peel the skin thickly with a knife. Slice vertically into 1/10-inch slices, then stack and shred into very thin strips.
2. Put the shredded daikon into a bowl.
3. Slice the carrot using diagonal cuts, making it the same length but slightly thinner than the daikon, then shred into thin strips and add to the bowl.
4. Add salt to the daikon and carrots, gently toss to coat evenly, and allow to sit for 10 minutes.
5. Prepare the yuzu citrus peel by thinly shaving the peel, removing the bitter white pith, and shredding into thin strips. Squeeze the yuzu for juice.
6. Make the vinegar mixture by combining sugar, honey, vinegar, yuzu juice, and water in a bowl. Mix well to dissolve the sugar and honey.
7. Tightly squeeze out excess liquid and salt from the daikon and carrot mixture, then place into the vinegar mixture bowl along with the yuzu peel. Toss gently and cover with plastic wrap, then refrigerate for at least 30 minutes.
8. Remove the stem of the dried persimmons, cut in half, remove seeds if any, and chop into fine strips. Just before serving, combine the sliced dried persimmons with the pickled vegetables and serve in a mound shape in a bowl.
Source: Watch the original video