Ingredients
-
1 (14- to 16-inch-long) daikon, cut into 1/8 - x 1/8 - x 2-inch strips (about 4 cups)
-
2 large carrots, cut into 1/8 - x 1/8- x 2-inch strips (about 2 cups)
-
2 teaspoons kosher salt
-
3 tablespoons rice vinegar
-
1 tablespoon granulated sugar
-
1 tablespoon bottled yuzu juice
-
1 tablespoon water
-
Toasted sesame seeds (optional)
Directions
-
Toss together daikon and carrots in a colander set over a large bowl. Sprinkle salt over daikon mixture; gently toss to coat. Let stand at room temperature until mixture begins to soften, about 25 minutes.
-
Meanwhile, whisk together vinegar, sugar, yuzu juice, and 1 tablespoon water in a medium bowl until sugar is dissolved.
-
Using your hands, gently squeeze liquid from daikon mixture, being careful not to disfigure the daikon and carrots. Add to vinegar mixture; toss to coat. Let stand 15 minutes.
-
Divide mixture evenly among bowls; garnish with toasted sesame seeds, if desired. Serve at room temperature or chilled.
Make Ahead
Namasu may be stored in an airtight container in refrigerator up to 3 days.
Notes
Find bottled yuzu juice at Asian grocery stores or online.