Namasu and Kikka-Kabu is a diet menu that become a favourite in the New Year dish. Made with thin sliced turnips and carrots and then pickled in sweet vinegar . Other menus made from horseradish turnip. We will make this turnip rapeseed into shaped like a chrysanthemum.
Ingredients (for 4 servings)
print
1. Namasu (salad of pickled radish and carrots)
2. 300 g radish
3. 40 g carrots
4. (For a sweet vinegar)
5. 1/2 cup vinegar, preferably using rice vinegar
6. 2 1/2 tablespoons sugar
7. 1/4 teaspoon salt
8. 1 tablespoon water
9. Kikka-Kabu (Pickled radish turnip shaped like chrysanthemum)
10. 2 small turnips turnip
11. 1 dried red chili
Prepare the sweet vinegar together with Namasu menu as above
Preparation
1. namasu salad : Peeled turnips and cut diagonally by tilting the angle of the blade. Sliced as thinly as possible. Combine three or four thin slices of radish and then cut into thin slices again into strips.
2. Insert slices of radish strips into a bowl and sprinkle with 1/2 teaspoon salt. Use your hands to make sure all slices of radish strips coated with salt. Do it slowly in order to not destroyed the radish. Let stand for 10 minutes.
3. Prepare the carrots in the same way. Peeled, sliced the transverse oblique angle of 5-6 centimeters. Combine three or four slices and started on the edge sliced thin strips. The cutting resulit should be thinner than sliced radishes. Enter the carrots in a separate bowl and sprinkle with a pinch of salt evenly. Let stand for 10 minutes.
4. In another bowl, mixed 1/2 cup vinegar with 2 1/2 tablespoons sugar and 1/4 teaspoon salt. When it blended add 1 tablespoon water.
5. When the radish already tender, dry with kitchen towel and squeeze to drain fluids until shaped like a ball. Then remove each slice of the strips when inserted into a sweet vinegar. Do the same to carrots, cover with a kitchen towel and squeeze. Put it in a bowl of sweet vinegar and stir to coat evenly vinegar. The salad ready to be served.
6. For kikka-Kabu : Cut the top and bottom of the turnip into 2 1/2 centimeters. Peeled the radish skin in to circular . Lay the largest piece parts in facing up position. Make a vertical incision into the horseradish in to 1 millimeters distance. Make an incision in two-thirds of the radish. placed radish in a 90 degree angle and cut in same size make crisscross pattern form
7. Cover the bottom of horseradish turnip with a pinch of salt. Let stand for 10 minutes horseradish the turnip.
8. Prepare the sweet vinegar in the same way with the namasu salad . Thinly sliced chilli and seeded, then enter the chili in vinegar. Rinse radishes turnip and then squeezed to drain fluids, Then cut the radish into cubesform about 2 centimeters and soak in vinegar for 15 minutes. Kikka-Kabu ready to be served.
1. Namasu (salad of pickled radish and carrots)
2. 300 g radish
3. 40 g carrots
4. (For a sweet vinegar)
5. 1/2 cup vinegar, preferably using rice vinegar
6. 2 1/2 tablespoons sugar
7. 1/4 teaspoon salt
8. 1 tablespoon water
9. Kikka-Kabu (Pickled radish turnip shaped like chrysanthemum)
10. 2 small turnips turnip
11. 1 dried red chili
Prepare the sweet vinegar together with Namasu menu as above
Preparation
1. namasu salad : Peeled turnips and cut diagonally by tilting the angle of the blade. Sliced as thinly as possible. Combine three or four thin slices of radish and then cut into thin slices again into strips.
2. Insert slices of radish strips into a bowl and sprinkle with 1/2 teaspoon salt. Use your hands to make sure all slices of radish strips coated with salt. Do it slowly in order to not destroyed the radish. Let stand for 10 minutes.
3. Prepare the carrots in the same way. Peeled, sliced the transverse oblique angle of 5-6 centimeters. Combine three or four slices and started on the edge sliced thin strips. The cutting resulit should be thinner than sliced radishes. Enter the carrots in a separate bowl and sprinkle with a pinch of salt evenly. Let stand for 10 minutes.
4. In another bowl, mixed 1/2 cup vinegar with 2 1/2 tablespoons sugar and 1/4 teaspoon salt. When it blended add 1 tablespoon water.
5. When the radish already tender, dry with kitchen towel and squeeze to drain fluids until shaped like a ball. Then remove each slice of the strips when inserted into a sweet vinegar. Do the same to carrots, cover with a kitchen towel and squeeze. Put it in a bowl of sweet vinegar and stir to coat evenly vinegar. The salad ready to be served.
7. Cover the bottom of horseradish turnip with a pinch of salt. Let stand for 10 minutes horseradish the turnip.
8. Prepare the sweet vinegar in the same way with the namasu salad . Thinly sliced chilli and seeded, then enter the chili in vinegar. Rinse radishes turnip and then squeezed to drain fluids, Then cut the radish into cubesform about 2 centimeters and soak in vinegar for 15 minutes. Kikka-Kabu ready to be served.
No comments:
Post a Comment