Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, snow “namasu” with crab-flavored seafood, vegetables and fruits. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
See more ideas about Namasu recipe, Food recipes and Food. Namasu is a Japanese recipe that soaks sliced vegetables in a sweet vinegar mixture. When I am mentally or physically very tired, I often have a craving for a dish called 'Namasu' that is vinegared vegetables and most commonly Daikon and Carrot.
Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook snow “namasu” with crab-flavored seafood, vegetables and fruits using 10 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits:
- Prepare 200 gChinese “daikon” radish (1)
- Make ready 20 g Chinese “daikon” radish (2)
- Make ready 1/2 cucumber
- Make ready 1/2 persimmon
- Prepare 1/3 apple
- Take 3 crab-flavored seafood sticks
- Get Sweet vinegar sauce ingredients:
- Make ready 2 tbsp. vinegar
- Prepare 1 and 1/2 tbsp. sugar
- Make ready 1 pinch salt
Namasu (紅白なます) is daikon and carrot salad lightly pickled in sweetened vinegar. Crunchy, slightly sharp with a bright refreshing taste, Namasu can be enjoyed. Namasu (膾) is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu is a simple Japanese pickle that's ready in an hour.
Steps to make Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits:
- Grate 200g of “daikon” radish and drain the water off slightly. Dice 20g “daikon” radish, the cucumber, the persimmon, and the unskinned apple into 1cm cubes.Cut the crab-flavored seafood sticks into 1cm pieces.
- Mix the ingredients and add sweet vinegar sauce. Calories: 65kcal (273kJ) (per person)
It can double as a refreshing tangy-sweet salad. It's easy to make attractive carrot florets with a knife and steady hand. Fruit is often eaten as a desert and is usually pealed and eaten with a fork. When I make osechi, which is presented in a multitiered lacquer box, I make it a rule to include a yuzu cup with ikura salmon roe or yuzu-flavored kohaku namasu (red and white marinated daikon and carrot). Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine).
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