Radish Nama
Japanese food
Vegetable side dishes
The texture of radish varies completely depending on how you cut it. The cutting method introduced in this recipe is commonly known as "namasu kiri," and by cutting this, the fibers of the radish can be cut off, bringing out the unique texture of the namasu.
Cooking time: 40 minutes
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How to make it
1
Peel the radish and slice it into thin slices. Layer thinly sliced radish and cut into shredded pieces about 2mm so that they are facing the slop.
2
Put [1] in a bowl, add salt and sugar and leave for a while.
3
After about 30 minutes, remove it on a cloth, squeeze it hard to drain. Mix the seasonings from A and radish and serve in a bowl, then pour in the sesame seeds to finish off.
Ingredients for 3 people
-
- The state of peeling radish
- 200g
-
- salt
- One bit
-
- sugar
- Two-skin
-
[A]
- Sesame paste
- 15g
-
- mayonnaise
- 30g
-
- Dark soy sauce
- 1/3 tsp
-
- roasted sesame
- Appropriate amount
