Step-by-Step Guide to Make Homemade Sweet and Sour Apple and Daikon Radish Namasu
Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Super Quick Homemade Sweet and Sour Apple and Daikon Radish Namasu. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sweet and Sour Apple and Daikon Radish Namasu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and Sour Apple and Daikon Radish Namasu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have Sweet and Sour Apple and Daikon Radish Namasu using 6 ingredients and 6 steps. Here is how you cook that.
I had lots of freshly-harvested daikon radishes and apples, so I made this.
This is a "makanai ryori" (staff dinner) dish we make at my workplace.
When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK
Ingredients and spices that need to be Make ready to make Sweet and Sour Apple and Daikon Radish Namasu:
- 1 net weight after peeling is around 200 grams Daikon radish
- 1 around half of a 300-350 grams apple Apple
- 1 tsp Salt
- 100 ml ■Vinegar
- 4 tbsp ■Sugar
- 1/2 tsp ■Salt
Steps to make Sweet and Sour Apple and Daikon Radish Namasu
- Put the ■ ingredients into a small pot. Bring to a boil and then let it cool.
- Depending on the thickness of your peeled daikon radish, cut it into half-moon shaped pieces or quarter rounds. Mix with the salt to remove water and bitterness.
- After letting it sit for a while, water should start coming out of the daikon radish. Squeeze it tightly with both hands to squeeze out the liquid.
- Use the apple as-is without peeling it. Just remove the core. Slice the apple into slices that are the same size as the daikon radish slices.
- Add the daikon radish and the apple to the cooled mixture from step 1 and mix to combine.
- When the flavors have blended, it's done Transfer to a serving dish. Topping the namasu with roasted sesame seeds will give it an even better flavor.
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