Best Namasu Recipes

KIYURI NAMASU (CUCUMBER SALAD)

Steps:

• Partly peel cucumbers leaving strips of green, and slice very thin.
• Add salt to cucumbers and let stand for 15 minutes.
• Combine remaining ingredients.
• Press excess liquid from cucumbers and add to sauce. Mix well.
• Add cucumbers to sauce.
• Chill and serve as a relish or salad.

MARINATED DAIKON AND CARROT SALAD (NAMASU)

Steps:

• Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
• Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
• Transfer to a bowl.
• Mix the remaining ingredients together and pour over the vegetables.
• Taste for salt.
• This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.

PICKLED UNCOOKED VEGETABLES NAMASU

Steps:

• In a serving bowl combine vegetables and ginger. Toss.
• In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving

CUCUMBER NAMASU

Steps:

• Slice the cucumbers in half. Remove the seeds if they are large. Slice on thin diagonals.
• Sprinkle with the 1 tablespoon of salt and place in a bowl. Let stand for 20 minutes.
• Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water.
• Combine sugar, vinegar, remaining salt and ginger. Pour over cucumbers and chill.

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS

Steps:

• Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
• Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

CUCUMBER NAMASU RECIPE - (3/5)

Steps:

• Partly peel cucumbers, leaving narrow strips of peel. Thinly slice cucumbers. In a measuring cup or mixing bowl combine vinegar, sugar, salt, and ginger root; stir until sugar is dissolved. Pour over cucumber slices. Cover and chill thoroughly before serving.

NAMASU

Steps:

• 1. Place cucumber slices in a medium bowl; sprinkle with salt, working the salt into the cucumbers with your hands. Taking handfuls of the cucumbers at a time, squeeze them into the sink to extract some of the water; repeat until all cucumbers have been squeezed. 2. Mix the lemon juice, sugar and mirin together in a small bowl. Taste, adding more sugar as desired. Pour dressing over cucumbers, Sprinkle cucumbers with most of the shredded fish cake; mix into the salad. Garnish with remaining shredded fish cake.