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Namasu (Daikon and Carrot Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5952
Energy (kCal)1235.21
Carbohydrates (g)308.5252
Total fats (g)0.1536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the daikon and carrot. | 2. Thinly slice the daikon and carrot lengthwise into 1/8-inch-thick slabs (3 mm thickness). Stack a few slabs at a time and cut lengthwise into 1/8-inch-thick strips. | 3. Put daikon and carrot julienned strips in a bowl and sprinkle salt. Give a gentle massage and set aside for 5-10 minutes. | 4. Meanwhile combine all the ingredients for the seasonings in a small bowl and whisk well together. | 5. Squeeze water out of daikon and carrot and put in a new bowl. | 6. Pour the seasonings and mix well togther. Garnish with thin strips of yuzu and serve at room temperature or chilled. | 7. Note: | 8. The ratio of carrot to daikon should be 1 to 5. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    daikon radish 1/2 cut - - - -
    carrot 1/2 26.24 6.1312 0.5952 0.1536
    salt 1 teaspoon - - - -
    citrus zest optional - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    rice vinegar 1 1/2 1/2 - - - -
    water 1 tablespoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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