Easy Namasu (Japanese Pickled Vegetables)
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.
- 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
- ½ c. rice wine vinegar
- ½ c. sugar
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.
Refrigerate for service. Makes approximately 3 ½ cups.