Pickled Uncooked Vegetables Namasu Recipes

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PICKLED CARROTS AND DAIKON



Pickled Carrots and Daikon image

Although they're traditionally eaten as part of a Japanese New Year's Osechi meal, these easy pickled carrots and daikon make for a refreshing side salad or condiment for sandwiches like Banh Mi.

Provided by Marc Matsumoto

Categories     Salad     Side Dish

Number Of Ingredients 7

450 grams daikon
50 grams carrot ((I used a red carrot))
1 teaspoon salt
1/2 cup vinegar
2 tablespoons sugar
2 grams konbu ((1-inch square))
Yuzu ((or Meyer lemon))

Steps:

  • Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
  • Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
  • Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
  • When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
  • Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.

Nutrition Facts : Calories 55 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 615 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CUCUMBER NAMASU



Cucumber Namasu image

Namasu is a Japanese recipe that soaks sliced vegetables in a sweet vinegar mixture. This version uses cucumber that's been "drained" first (by letting it stand with salt on it) and then it's marinated with salt, sugar, rice wine vinegar, and fresh ginger. You can eat it as a salad or use it as a condiment (wherever you'd use pickles or other pickled vegetables)

Time 1h30m

Yield 4

Number Of Ingredients 6

3 cucumbers
1 tablespoon salt PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/4 teaspoon salt
1/4 cup sugar
1/4 cup rice wine vinegar
1 teaspoon grated fresh ginger

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.

Nutrition Facts :

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS



Namasu Rice Salad with Pickled Daikon Radish and Carrots image

Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.

Provided by AnnInLondon

Categories     Salad     Grains     Rice Salad Recipes

Time 1h50m

Yield 6

Number Of Ingredients 17

¼ cup rice vinegar
2 tablespoons white sugar
½ teaspoon salt
1 cup matchstick-cut carrots
1 cup matchstick-cut daikon radish
2 cups water
1 cup basmati rice
1 ½ tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons grated ginger
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon chile paste (such as sambal oelek), or to taste
½ teaspoon salt
⅓ cup chopped fresh cilantro
¼ cup chopped roasted peanuts
2 green onions, thinly sliced

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.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g

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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