There is a Japanese salad dish that is called ‘Namasu’, and Daikon & Carrot ‘Namasu’ is my absolute favourite. Based on the salad, I have made a variety of salads, and this one is the most recent creation. Do you have all the ingredients? Then why don’t you try it? I’m confidnet that you will enjoy it.
Makes
4 Servings
Ingredients
10 to 15cm Daikon *about 220g after sliced
1 Carrot
1/2 teaspoon Salt
1 can (95g) Tuna *I used Tuna in Springwater
1 tablespoon Toasted Sesame Seeds
Dressing
1 small clove Garlic *grated
1 tablespoon Rice Vinegar
1/2 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil
1 teaspoon Sugar *add extra to suit your taste
Method
- Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I usually use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
- Sprinkle 1/2 teaspoon Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
- Mix the Dressing ingredients in a mixing bowl, add the squeezed Daikon and Carrot, add Tuna and Toasted Sesame Seeds as well, and mix well.
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