Description
Chef's Note: This is a traditional Japanese pickled dish that I loved as a child. As I grew older, I wanted more of a savory component to the dish so I started adding sliced tako, cooked shrimp and hokkigai to the namasu. In the end, the tako ended up being the favorite of a majority of my family.
20 min
4
servings
Ingredients
1/2
cup
sugar
1/2
cup
rice wine vinegar
1
Tbsp
salt
1
oz
ginger
(julienned)
4
oz
tako
(cooked octopus, thinly sliced)
4
oz
daikon
(thinly sliced)
4
oz
cucumber
(thinly sliced)
4
oz
carrot
(thinly sliced)
Prep Time:
20 min
Total Time:
20 min
Instructions
Place the sugar, rice wine vinegar and salt in a zip top bag, close the bag and shake well until the sugar and salt completely dissolve.
Add in the ginger, tako, daikon, cucumber and carrot. Purge the air from the bag and chill for 6 to 8 hours in the refrigerator.
Drain the liquid from the bag and enjoy the namasu as a side dish for a Japanese New Year celebration.
