Easy Namasu Japanese Pickled Vegetables Recipes

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EASY NAMASU (JAPANESE PICKLED VEGETABLES)



Easy Namasu (Japanese Pickled Vegetables) image

Our favorite Bento-Style meal usually always has a little side dish of Japanese Pickled Vegetables. Most times, just a teaser of a taste, leaving you wanting for more. Often made with just one vegetable, I've combined my three favorite into this one recipe. It is a simple recipe with lots of flavor.

Provided by Deirdre K Todd

Categories     Side Dish

Time 35m

Number Of Ingredients 8

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

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.

PICKLED UNCOOKED VEGETABLES NAMASU



Pickled Uncooked Vegetables Namasu image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup soy sauce
3 tablespoons rice vinegar
4 tablespoons sugar (or more, depending on taste preference)
1 cucumber, peeled and thinly sliced
8 ounces daikon, peeled and thinly sliced
1 Japanese eggplant, peeled and thinly sliced
1 carrot, peeled and julienned
1/2 teaspoon grated ginger

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

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