Radish Nama
The texture of daikon radish changes completely depending on how you cut it. The cutting method introduced in this recipe is commonly known as "namasu-kiri," which cuts the daikon radish fibers and brings out the unique texture of namasu
How to make it
1
Peel the daikon radish and slice it diagonally. Stack the sliced daikon radish on top of each other and slice diagonally into thin strips about 2mm thick
2
Put [1] into a bowl, add salt and sugar, and leave for a while
3
After about 30 minutes, remove from the pot and place on a dish towel. Squeeze thoroughly to remove excess water. Mix with seasoning A and the daikon radish, then serve in a serving dish and sprinkle with roasted sesame seeds to finish
Ingredientsfor 3 people
-
- Radish after peeling
- 200g
-
- salt
- One bit
-
- sugar
- Two-skin
-
[A]
- Sesame paste
- 15g
-
- mayonnaise
- 30g
-
- Dark soy sauce
- 1/3 tsp
-
- roasted sesame
- Appropriate amount
[PR]
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