Wendell made this namasu the other day. It was really ono and when I asked to see the recipe that he had found online, I saw that it was Didi's recipe.
He added a bit of ogo that he got from Times.
Ingredients
- 1 Japanese cucumber, thinly sliced
- 1 medium carrot, peeled, thinly sliced, slivers
- 1 daikon (turnip), thinly sliced, slivers
- 1 TB Hawaiian salt
- Water as needed
- 1 inch ginger, peeled, thinly sliced
- 1/2 c. rice wine vinegar
- 1/2 c. sugar
Instructions
- In a saucepan over medium heat warm vinegar.
- Remove from heat; stir in sugar until dissolved.
- Set aside to cool completely.
- In a large mixing bowl toss together cucumber, carrot, daikon and salt.
- Allow to sit 15 minutes.
- Rinse and drain well.
- Squeeze all remaining water.
- Return to mixing bowl; toss with ginger and vinegar mixture.
How To Serve:
- Refrigerate for service.
- Makes approximately 3 ½ cups.
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