January 8, 2012

Daikon-and-Carrot Salad/大根とにんじんのサラダ

This post of Kiki made me realize that I hadn't made daikon-and-carrot salad instead of namasu (osechi ryori).

I made daikon-and-carrot salad as part of supper tonight.

I used the last three of the yuzu my father had sent us.
As you may know, a yuzu contains a lot of seeds and not much juice. I managed to extract this amount of juice from the three yuzu.
To the juice, I added equal amounts of water and soy sauce and 1/4 tsp instant dashi to make instant ponzu.

1/3 daikon
1/2 carrot
1 tsp salt
Combine them all, let stand, and squeeze, and add some yuzu zest.
大根 1/3本
にんじん 1/2本
塩 小さじ1

This salad was very, very good!
I made tazukuri-like snack without almonds, using 130 g niboshi. (See "Osechi Ryori 4: Tazukuri/御節(おせち)料理4:田作り" for details.) It was so good that we finished it off today.
煮干しを130 g使って、田作りに似たスナックをアーモンドなしで作りました(「Osechi Ryori 4: Tazukuri/御節(おせち)料理4:田作り」をご参照)。美味しくて、今日全部食べちゃいました。
I also made kimchi, using "Kimchee Base".
The main dish was cream stew, made with store-bought stew mix.


Fräulein Trude said...

I wish I could buy this little dried sardines here. I have seen them a lot about 10 years ago but since then they vanished from the asia stores. I would really like to try your osechi recipe for sugary almond sardines.

Sissi said...

This salad looks so simple and delicious. I wish I could find yuzu here (I have some yuzu juice in a bottle, it's not the same I know...).
Last year they were selling yuzu in the Japanese shop: they looked "tired" and were about 6 dollars for one small piece... I regret I didn't buy one at least to taste: they probably won't import them this year.
Kiki, if you want I will send you some dried sardines with pleasure. They have them here in every Japanese shop. Please let me know!

Hiroyuki said...

Kiki: I hope you find them somewhere soon because the dish is very easy to make yet very tasty. Note that this dish is NOT an osechi ryori. I knew that my children wouldn't eat much tazukuri, so I had to make something else that would suit them.

Sissi: I think that yuzu juice in a bottle should taste the same as fresh, provided that it is 100% yuzu juice, but the real value of yuzu is their zest.

Yuzu are expensive even in Japan. They usually cost about 100 yen per piece.

Cheryl said...

I'm not sure if this trick will work with yuzu, but with lemons and limes, you can put them in the microwave for 10 seconds and they'll supposedly give you more juice.

Hiroyuki said...

Cheryl: Thank you for the tip. I will try the tip the next time I squeeze a yuzu. Sorry I don't have any left in the house.

Shu Han said...

happen to have recently made kimchi too!
You are so lucky to have yuzu! Here, it's so expensive and hard to find!

Hiroyuki said...

Shu Han: Thanks for your comment. I visted your blog and found you made real home-made kimchi!!! I hope I can make it the way you do some day. The only problem is that Korean red peppers are hard to come by in Japan.

I AM lucky to have a generous father who is willing of send us boxes of his produce.

YSC said...

Hi Hiroyuki, your daikon and carrot salad looks delicious! How long do you let it stand for before you squeeze the juice out? Thanks!

Hiroyuki said...

YSC: 10 minutes or so, if I remember correctly. That depends. Add 1 tsp salt, mix with a pair of chopsticks (not your hand), let stand for 5 min., check that enough water has come out. If not, mix again with chopsticks or your hand, and let stand for another 5 min.

I like to use chopsticks for mixing because if I use my hand, my hand gets much of the salt I added!

The salad *was* tasty, and my son said, "I want to have a salad of yuzu peelings only."

YSC said...

Ha ha! That's a great tip about using chopsticks! I definitely can't wait to try making a salad like this. Since I don't have yuzu, I might try to use the Meyer lemon I've been growing in my garden. I bought a small bush last year and it finally has some fruit. You can also apparently grow yuzu in California, but I'm afraid I don't have the space in my small garden.