Five-color namasu
COOKING INGREDIENTS
FREE
Ingredients
- Five-color namasu
Shogoin daikon
5 slices, 3 mm
Kintoki carrot
5 slices, 2 mm
Cucumber
1/4 piece
Rock tripe
5 g, rehydrated
Ginger
10 g
- Mild seasoned vinegar
Dashi (bonito, kelp)
5 gō (900 ml)
Vinegar
1 shō (1.8 L)
Light soy sauce
0.5 gō (90 ml)
Sugar
20 g
Salt
a pinch
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Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut into flower shapes is also mixed in. The Shōgoin daikon is sliced, rubbed with salt and sugar, rinsed, and marinated in sweet vinegar. The crab is marinated in a crab-flavored vinegar. The rock tripe is covered overnight in a mild vinegar mixture to bring out its flavor.
How to make Five-color namasu
How to make Five-color namasu
●For the five-color namasu: peel the Shogoin daikon and Kintoki carrot, slice them into rounds, salt-wilt them, and once the water has drawn out, squeeze out the moisture well and dress with sugar, salt, and rice vinegar to make a namasu. Prepare the king crab meat and marinate it in sweet vinegar. Salt-brine the cucumber. Simmer the rock tripe to absorb the broth. Vinegar-pickle the ginger, then marinate it in sweet vinegar. Sandwich the king crab between the daikon and carrot to resemble a hanabira-mochi (flower-petal rice cake), garnish with the cucumber, rock tripe, and ginger, pour over a mild vinegar dressing, and finish as a five-color namasu.
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