For Osechi or Okuizome - Mild Red and White Namasu
For Osechi or Okuizome - Mild Red and White Namasu

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, for osechi or okuizome - mild red and white namasu. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

For Osechi or Okuizome - Mild Red and White Namasu is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. For Osechi or Okuizome - Mild Red and White Namasu is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook for osechi or okuizome - mild red and white namasu using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make For Osechi or Okuizome - Mild Red and White Namasu:
  1. Take 1/3 Daikon radish
  2. Get 1/2 Kintoki carrot (dark orange-red carrots)
  3. Take Flavoring ingredients
  4. Get 3 tbsp Vinegar
  5. Take 1 tbsp Sugar (or castor sugar)
  6. Get 1 tbsp Mirin
  7. Take 1 tbsp Honey
  8. Make ready 3 cm square pieces Kombu (or dashi stock granules)
Instructions 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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