Pickled Daikon and Carrot (Kōhaku Namasu 紅白なます）

Ingredients

• 250 g daikon (*1 )
• 50 g carrot
• 1 tsp sea salt
• 4 tbsp rice vinegar (*2)
• 2 tbsp sugar
• 1 tsp sesame seeds for garnish

Instructions

1. 1

   Wash the daikon and carrot.

2. 2

   Peel the daikon radish and carrot. Using a sharp knife or a mandoline slicer, cut them into thin julienne strips about 2-3 inches long.

3. 3

   sprinkle: Place the julienned daikon and carrot in a bowl. Sprinkle with 1 teaspoon of salt and gently mix. Let it sit for about 10 minutes.

4. 4

   Squeeze the excess water out of the daikon and carrot with your hands then discard the water and return the daikon and carrot to the bowl.

5. 5

   combine: In a small mixing bowl, combine all the vinegar ingredients and let the sugar dissolve completely.

6. 6

   Pour the vinaigrette over the daikon and carrot. *3

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to an hour. This allows the flavors to meld and the vegetables to pickle slightly.

8. 8

   stir and garnish: Before serving, give the namasu a gentle stir. You can garnish it with a sprinkle of toasted sesame seeds if desired.

9. 9

   Serve as a side along with other dishes.