Namasu Recipes

EASY NAMASU (JAPANESE PICKLED VEGETABLES)

Steps:

• 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.

CUCUMBER NAMASU

Steps:

• Slice the cucumbers lengthwise and scrape out the seeds if desired. Slice the cucumber into very thin slices on the diagonal. Place the cucumber slices in a bowl and sprinkle with 1 tablespoon of the salt. Let stand for 20 minutes. Rinse and drain the cucumber slices well and squeeze out any excess water using a kitchen towel. Return the cucumber to the bowl. In another bowl or measuring cup, stir together the remaining salt, sugar, rice wine vinegar, and ginger. Mix well then pour over the cucumbers. Stir gently to combine. Cover the bowl and place in the refrigerator. Chill until ready to serve.

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS

Steps:

• Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
• Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

PICKLED UNCOOKED VEGETABLES NAMASU

Steps:

• In a serving bowl combine vegetables and ginger. Toss.
• In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving

KIYURI NAMASU (CUCUMBER SALAD)

Steps:

• Partly peel cucumbers leaving strips of green, and slice very thin.
• Add salt to cucumbers and let stand for 15 minutes.
• Combine remaining ingredients.
• Press excess liquid from cucumbers and add to sauce. Mix well.
• Add cucumbers to sauce.
• Chill and serve as a relish or salad.

NAMASU (DAIKON AND CARROT SALAD)

Steps:

• Peel the daikon and carrot.
• Thinly slice the daikon and carrot lengthwise into ⅛-inch-thick slabs (3 mm thickness). Stack a few slabs at a time and cut lengthwise into ⅛-inch-thick strips.
• Put daikon and carrot julienned strips in a bowl and sprinkle salt. Give a gentle massage and set aside for 5-10 minutes.
• Meanwhile combine all remaining ingredients in a small bowl and whisk well together.
• Squeeze water out of daikon and carrot and put in a new bowl.
• Pour in the seasonings and mix well together.