Namasu (pickled daikon+carrot salad) atau Salad Hokben Really try to get as much water out of them as you can KOHAKU-NAMASU (Japanese radish & Carrot Pickles) by Vegetable Gohan. Carrots, daikon radish, and rice are briefly pickled in a sweet vinegar dressing to make this light and flavorful salad known in Japan as Namasu. Cover the bowl with plastic wrap and.

Bahan Membuat Namasu (pickled daikon+carrot salad) atau Salad Hokben

380 gr Lobak (daikon radish).
380 gr Wortel (supaya manis pakai yg impor ya).
350 ml Air.
Cuka.
Gula.
Garam.

Langkah Memasak Namasu (pickled daikon+carrot salad) atau Salad Hokben

Potong julienne (korek api) Lobak dan Wortel, bisa juga diserut dengan mandolin atau parutan, garami dan remas-remas selama 5 menit agar rasa pungent dari lobak tidak terlalu keras, lalu cuci lagi dengan air mengalir sampai bersih.
Siapkan sauce pan untuk merebus air rendaman acar, pertama-tama masukan 4 sdm cuka, 8 sdm gula dan 1sdt garam kedalam 350ml air didihkan dengan api sedang sampai gula larut dan diamkan hingga dingin.
Siapkan toples/wadah yang kedap udara lalu letakkan lobak dan wortel lalu tuangkan air acar dan tutup wadah. Diamkan di suhu ruang selama 1 jam, lalu simpan di kulkas minimal 2 jam dan Namasu siap dijadikan side dish untuk makanan kalian. Oh dan ini bisa tahan dikulkas sampai 2 minggu jika penyimpanannya benar. Selamat mencoba!.
BONUS RESEP UNTUK SAUSNYA: *Mayonnaise merk apa saja (kewpie lebih enak) *Saus tomat (tomato ketchup) *1sdt perasan jeruk lemon dicampurkan dalam mangkok dan sudah jadi.. Takaran bisa disesuaikan ya!.

Daikon and Carrot Salad recipe: This Namasu is essential for the New Year's celebration meal. the bright colour combination of white daikon and red carrot is particularly favoured by many Japanese, as it is regarded as a symbol of happiness. Start preparation for this recipe the day before it is to be eaten. 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! Mix the daikon radish and carrot with the dressing, then mix in yuzu peel cut into long, thin strips. Make sure to thoroughly squeeze out all of the moisture from the daikon radish and carrot, in order to help it pick.

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