How to Prepare Quick For Osechi or Okuizome - Mild Red and White Namasu

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make 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 little bit unique. This will be really delicious.

For Osechi or Okuizome - Mild Red and White Namasu is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. For Osechi or Okuizome - Mild Red and White Namasu is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready 1/3 Daikon radish
2. Get 1/2 Kintoki carrot (dark orange-red carrots)
3. Take Flavoring ingredients
4. Prepare 3 tbsp Vinegar
5. Make ready 1 tbsp Sugar (or castor sugar)
6. Take 1 tbsp Mirin
7. Prepare 1 tbsp Honey
8. Take 3 cm square pieces Kombu (or dashi stock granules)

Steps 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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