Easiest Way to Make Homemade Daikon & Carrot ‘Namasu’ with Cranberries
Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Prepare Super Quick Homemade Daikon & Carrot ‘Namasu’ with Cranberries. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Daikon & Carrot ‘Namasu’ with Cranberries, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Daikon & Carrot ‘Namasu’ with Cranberries delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Daikon & Carrot ‘Namasu’ with Cranberries is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Daikon & Carrot ‘Namasu’ with Cranberries using 8 ingredients and 4 steps. Here is how you can achieve it.
Daikon & Carrot ‘Namasu’ is a very simple Japanese salad, that is often prepared for New Year celebration because of the joyful red & white colours. I often crave it when I am physically tired. Normally I use Rice Vinegar to make this salad, but I used White Wine Vinegar today, and added Dried Cranberries. Sweet and sour Dried Cranberries go well with this salad. I normally don’t enjoy Fruit in savoury dishes, but this salad is good.
Ingredients and spices that need to be Prepare to make Daikon & Carrot ‘Namasu’ with Cranberries:
- 10-15 cm Daikon *about 200g after sliced
- 1 Carrot *about 60g after sliced
- 1/2 teaspoon Salt
- 2 tablespoons Dried Cranberries
- Dressing
- 1/4 teaspoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Vinegar of your choice *I used White Wine Vinegar
Steps to make Daikon & Carrot ‘Namasu’ with Cranberries
- Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
- Sprinkle 1/2 teaspoon Salt and massage, rest for a while until water came out and Daikon and Carrot are wilted. Drain and squeeze to remove excess salty water.
- Soak Dried Cranberries in warm water for 10 minutes, then drain well.
- Mix Salt, Sugar and Vinegar in a mixing bowl, add squeezed Daikon and Carrot, add drained Cranberries, and mix well. Set aside for about 10 minutes to let it well seasoned.
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