00:00Hi, I'm Yuto and today on Stachi, I'm going to show you how to make kohaku namasu,
00:04a delicious pickled daikon and carrot salad. Let's dive right in.
00:09I'm starting with a 200g block of daikon radish and I'm just gonna thinly slice this so
00:15that I can cut it into matchsticks. To make a block like this, simply peel the outside
00:21and cut off four edges to make a block. You can save the cutoffs for stews or grate them
00:26to make oroshidaikon so that they don't go to waste. Once it's all cut into matchsticks,
00:32place them into a bowl. Next, take a 100g piece of washed and peeled carrot and cut off one edge
00:40so that it doesn't roll on the chopping board. Then we're going to repeat the cutting method
00:45from before, starting with thin slices and then cut them into matchsticks. Once that's done,
00:52place the carrot into the bowl and add half a teaspoon of salt. Mix it thoroughly by hand
01:05and then let it rest for 15 minutes so the salt can draw out the excess moisture.
01:11While we wait, let's make the pickling liquid. Prop up a ziplock bag in a bowl and add 2 tablespoons
01:19of rice vinegar, 3 tablespoons of water, 2 tablespoons of sugar, quarter teaspoon of salt,
01:291 tablespoon of yuzu juice, and quarter teaspoon of soy sauce. Scrunch back to mix them together.
01:37As you can probably guess, this is quite a sweet and vinegary pickle marinade.
01:50Finally, add a 5g piece of kombu and about 1 tablespoon worth of yuzu peel. If you can't get yuzu,
01:58orange or lemon, a good substitute. Okay, 15 minutes are up, so take your bowl of daikon and carrot,
02:06push them to one side and squeeze them while tilting the bowl. As you can see, quite a lot of
02:13water has
02:14come out and pour it away so that the pickling liquid doesn't get watered down. Finally, take a ziplock
02:23bag and place the carrot and daikon inside. Massage everything together to make sure all the ingredients
02:30are evenly distributed. Then, push the air out and seal the bag. Place this in the fridge and soak
02:47overnight before eating for the best flavour. And that's it, delicious Japanese pickled daikon and
02:53carrot salad infused with the flavour of citrus fruits. Thanks so much for watching. If you want
03:00to learn more about this recipe, check out the written version of my blog. The link is in the
03:05description. Have a great day.
Comments