Bagaimana cara Membuat makanan enak Namasu, Daikon & Carrot Salad

Namasu, Daikon & Carrot Salad. Namasu (紅白なます) is daikon and carrot salad lightly pickled in sweetened vinegar. Crunchy, slightly sharp with a bright refreshing taste, Namasu can be enjoyed all year round. Put the daikon and carrot sticks into a bowl.

Japanese fast food joints in Indonesia commonly serve namasu (daikon and carrot salad) along with the entree, especially in deep fried items like ton katsu, tori katsu, ebi furai, etc. Namasu is a sweet and tangy Japanese daikon and carrot salad traditionally served for the New Year, but also a great side dish for summer grilling!.is namasu, a simple salad-type dish that is made with finely julienned daikon radish and carrot. Also known simply as 'Namasu', this tasty side salad consists of shredded daikon mooli radish and carrot pickled in a sweetened vinegar dressing. Kamu dapat harus Namasu, Daikon & Carrot Salad menggunakan 8 bahan dan 4 Langkah. Inilah cara kamu mencapai itu.

Bahan-Bahan Namasu, Daikon & Carrot Salad

1. Siapkan 400 gr , Wortel Import (rasanya lebih manis dibanding lokal).
2. Siapkan 400 gr , Lobak.
3. Siapkan 1 sdt , garam.
4. Siapkan , Bahan kuah :.
5. Siapkan 4 sdm , Cuka Masak.
6. Siapkan 8 sdm , Gula Pasir.
7. Siapkan 1 sdt , garam.
8. Siapkan 350 ml , Air.

Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Namasu (膾) is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly.

Langkah-langkah pembuatan Namasu, Daikon & Carrot Salad

1. Cuci dan kupas wortel dan lobak. Lalu potong korek (saya memakai parutan seperti difoto). Remas lobak dengan garam hingga airnya keluar, agar tidak bau pungent dari lobak terlalu keras, cuci kembali dan tiriskan..
2. Rebus air bersama gula, cuka masak dan garam hingga mendidih (biarkan hingga suhu ruang)..
3. Campur jadi satu lobak dan wortel. Taruh dan tata dalam wadah kedap udara, tuang air rebusan yang sudah dingin keatas campuran wortel dan lobak. Tutup dan biarkan di suhu ruang selama 1jam, lalu simpan kedalam chiller min 2jam sebelum disantap..
4. Siap dinikmati, jika mau ditambah mayonaise. Bisa tahan 2 minggu asal penyimpanannya benar..

Kohaku Namasu is pickled daikon and carrot, one of the traditional Japanese New Year Osechi dishes. This is not too sour to eat and the persimmon's natural. Daikon is a white root vegetable often seen in Japanese and Chinese cuisine that resembles a carrot. I've been making this for years. I make this using my zester which is nothing like a Microplane zester.