Recipe of Any-night-of-the-week Kouhaku Namasu (Daikon and carrot pickles)

Kouhaku Namasu (Daikon and carrot pickles).

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, kouhaku namasu (daikon and carrot pickles). It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Kouhaku Namasu (Daikon and carrot pickles) is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Kouhaku Namasu (Daikon and carrot pickles) is something that I've loved my entire life. They're nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kouhaku namasu (daikon and carrot pickles) using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kouhaku Namasu (Daikon and carrot pickles):

1. {Get 600 g of daikon radish.
2. {Make ready 60 g of carrot.
3. {Take 9 g of salt.
4. {Prepare 3 tablespoons of sugar.
5. {Prepare 4 tablespoons of vinegar.
6. {Make ready to taste of Yuzu skin.

Instructions to make Kouhaku Namasu (Daikon and carrot pickles):

1. In a bowl, combine the sugar and vinegar. Set aside for later..
2. Cut the daikon radish into 5 cm slices..
3. Peel them..
4. Place slices on end and slice thinly..
5. Lay the slices on top of each other..
6. Cut into thin julienne strips..
7. Prepare the carrot similarly to the daikon radish..
8. Place the daikon and carrot into another bowl. Add the salt and then massage the mixture with your hands. First lightly, then gradually increasing in pressure until they are soft and pliable..
9. When the vegetables feel sufficiently pliable, gently squeeze out any excess moisture, but not so much as to make them dry..
10. Mix the vegetables with the sweetened vinegar from earlier. If available, add a small amount of julienned yuzu skins to add fragrance to the pickles..
11. Set it aside in the fridge for at least a day to soak. This is needed to pickle the vegetables. During this time, they will soften and develop a milder flavor..
12. Note: •To ensure good color distribution, make sure the amount of carrots doesn't exceed 10% of the amount of daikon. •The amount of salt should make up around 2% of the vegetables in total..

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