Japanese Pickled Carrot and Daikon (Kouhaku Namasu)
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • About ½ small daikon radish
  • 1 carrot
  • (Note: The ratio of daikon to carrot is about 4.5 to 1.0)
  • A couple of pinches salt
  • *Pickling Liquid*
  • 4 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoon rice wine (mirin)
Instructions
  1. Cut carrot and daikon into 2½ inches (6 centimeters) long and peel the skin
  2. Slice them thinly first then cut them into matchsticks
  3. Sprinkle salt and massage well
  4. When water comes out from carrot and daikon, squeeze the water out by hand. Discard the water.
  5. Mix the pickling liquid ingredients well. Pour the marinade over carrot and daikon and mix. It's ready to eat when carrot and daikon absorb the liquid.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/japanese-pickled-carrot-and-daikon/