Side Dish: Japan – 柚子ごま大根と人参のなます ▶ Yuzu-Goma Daikon to Ninjin no Namasu (Yuzu-Sesame Daikon and Carrot Namasu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 45 min

Ingredients

2 cups (8 oz / 225 g) daikon radish, julienned
1 cup (4 oz / 115 g) carrot, julienned
1 tsp kosher salt
1 / 3 cup (80 ml) unseasoned rice vinegar
1 1 / 2 tbsp sugar
1 tbsp yuzu juice (or equal parts lemon and lime juice)
1 small piece kombu (2-inch), optional
1 tsp toasted white sesame seeds
1 / 2 tsp toasted black sesame seeds, optional
Pinch red pepper flakes, optional
1 / 2 tsp finely grated yuzu or lemon zest, optional

Instructions

Place julienned daikon and carrot in a bowl and sprinkle with kosher salt. Toss and let stand 10 minutes to draw out excess moisture.
In a small saucepan, warm the rice vinegar and sugar over low heat, stirring until the sugar dissolves. Remove from heat, stir in yuzu juice, and add the kombu to steep 5 minutes; discard kombu.
Rinse the salted vegetables briefly under cold water, then squeeze gently to remove excess liquid. Pat dry.
Combine vegetables with the yuzu-vinegar dressing and refrigerate 15–30 minutes (up to 24 hours for deeper flavor).
Drain lightly, then toss with sesame seeds, red pepper flakes (if using), and zest. Serve chilled alongside the miso-marinated butterfish to cut richness and refresh the palate.