Easy Namasu Japanese Pickled Vegetables Food

PICKLED UNCOOKED VEGETABLES NAMASU

Pickled Uncooked Vegetables Namasu image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/3 cup soy sauce
3 tablespoons rice vinegar
4 tablespoons sugar (or more, depending on taste preference)
1 cucumber, peeled and thinly sliced
8 ounces daikon, peeled and thinly sliced
1 Japanese eggplant, peeled and thinly sliced
1 carrot, peeled and julienned
1/2 teaspoon grated ginger

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

EASY NAMASU (JAPANESE PICKLED VEGETABLES)

Easy Namasu (Japanese Pickled Vegetables) image

Our favorite Bento-Style meal usually always has a little side dish of Japanese Pickled Vegetables. Most times, just a teaser of a taste, leaving you wanting for more. Often made with just one vegetable, I've combined my three favorite into this one recipe. It is a simple recipe with lots of flavor.

Provided by Deirdre K Todd

Categories Side Dish

Time 35m

Number Of Ingredients 8

Ingredients

1 Japanese cucumber, thinly sliced
1 medium carrot, peeled, thinly sliced, slivers
1 daikon (turnip), thinly sliced, slivers
1 TB Hawaiian salt
Water as needed
1 inch ginger, peeled, thinly sliced
1/2 c. rice wine vinegar
1/2 c. sugar

Steps:

In a saucepan over medium heat; warm vinegar.
Remove from heat; stir in sugar until dissolved.
Set aside to cool completely.
In a large mixing bowl; toss together cucumber, carrot, daikon and salt.
Allow to sit 15 minutes.
Rinse and drain well.
Squeeze all remaining water.
Return to mixing bowl; toss with ginger and vinegar mixture.

NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS

Namasu Rice Salad with Pickled Daikon Radish and Carrots image

Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.

Provided by AnnInLondon

Categories Salad Grains Rice Salad Recipes

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup rice vinegar
2 tablespoons white sugar
½ teaspoon salt
1 cup matchstick-cut carrots
1 cup matchstick-cut daikon radish
2 cups water
1 cup basmati rice
1 ½ tablespoons vegetable oil
1 tablespoon lime juice
2 teaspoons grated ginger
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon chile paste (such as sambal oelek), or to taste
½ teaspoon salt
⅓ cup chopped fresh cilantro
¼ cup chopped roasted peanuts
2 green onions, thinly sliced

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.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g

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