Japanese fast food joints in Indonesia commonly serve namasu (daikon and carrot salad) along with the entree, especially in deep fried items like ton katsu, tori katsu, ebi furai, etc. The namasu sometimes appear by itself, but often times, they appear with shredded cabbage and together doused in big dollop of thousand island dressing. I have no idea how authentic this combination is, but I have seen this in at least a couple of different Japanese restaurants.
Having sampled this salad plenty of time, I decided it is high time I make this at home, the original way if possible. My Japanese cookbooks curiously lack this recipe, is it too humble? No matter, onwards to Just One Cookbook by Nami, my trusted food blogger when it comes to anything Japanese. Thank goodness I found the said recipe. Turns out this is one of the easiest recipe ever, and the salad turns out beautifully, crunchy and extremely light. It is the kind of salad that you can never get tired of. ♥
- 250 gram daikon, peeled and cut into 2 inch matchsticks
- 50 gram carrot, peeled and cut into 2 inch matchsticks
- 2 teaspoon salt
- 3 tablespoon sugar
- 3 tablespoon rice vinegar
- 2 tablespoon drinking water
- ¼ teaspoon salt
- Place daikon and carrot in a bowl and sprinkle with salt. Gently massage the salt into the vegetables, then set aside for 5 to 10 minutes. This step is essential to draw out excess liquid from the vegetables, so your salad will be crunchy instead of limpy.
- Meanwhile, combine all the dressing ingredients and whisk lightly to combine. Set aside.
- Squeeze the daikon and carrot and place them in a new bowl. Pour the dressing and lightly toss to combine. Serve at room temperature or chilled (I like the chilled version better).