|Posted on July 19, 2011 at 11:07 AM|
1 lbs daikon (look for one that is unblemished and firm), peeled
1 large carrot, peeled
1 tbls salt
1-2 Tbls sugar
2 tbls rice vinegar
1 tbls yuzu or lemon juice
Garnish: 1 tsp roasted white sesame seeds
Julienne the peeled daikon and carrots into 2 inch pieces.
Rub the julienned vegetables with salt. Massage the vegetables for a a minute or two until they become limp. Drain the brine.
Combine the sugar and vinegar, and mix well until dissolved. Sprinkle the vinegar mixture and yuzu or lemon juice onto the vegetables, mix to combine, and chill. Let the Namasu rest for 1 hour and up to overnight.
Before serving, sprinkle with roasted sesame seeds.
Best eaten within 2-3 days.