Recipe of Quick For Osechi or Okuizome - Mild Red and White Namasu

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade For Osechi or Okuizome - Mild Red and White Namasu. One of my favorites. This time, 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 For Osechi or Okuizome - Mild Red and White 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 For Osechi or Okuizome - Mild Red and White Namasu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make For Osechi or Okuizome - Mild Red and White Namasu is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have For Osechi or Okuizome - Mild Red and White Namasu using 8 ingredients and 3 steps. Here is how you cook that.

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey. If you don't have any kombu, dashi stock granules are fine as well. If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional. By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

Ingredients and spices that need to be Prepare to make For Osechi or Okuizome - Mild Red and White Namasu:

1. 1/3 Daikon radish
2. 1/2 Kintoki carrot (dark orange-red carrots)
3. Flavoring ingredients
4. 3 tbsp Vinegar
5. 1 tbsp Sugar (or castor sugar)
6. 1 tbsp Mirin
7. 1 tbsp Honey
8. 3 cm square pieces Kombu (or dashi stock granules)

Instructions to make to make For Osechi or Okuizome - Mild Red and White Namasu

1. Finely julienne the daikon radish and carrot. If you use the slicing blade on a food processor or similar, it's easy. Soak into water as soon as it's cut. Wipe the kombu with a moistened towel.
2. Combine the flavoring ingredients and mix until dissolved. Mix the drained daikon radish and carrot with the flavoring ingredients. When the flavors have melded, it's done. The cup is my original creation, made from hollowed-out yuzu rinds.
3. I put it in our family's osechi for 2013. See

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So that is going to wrap this up with this exceptional food Recipe of Favorite For Osechi or Okuizome - Mild Red and White Namasu. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!