Japanese Christmas Recipe Gomoku Namasu
A seasonal vegetarian side dish from the head chef of London's Koya Bar. (Serves roughly 12 portions). Originally from The Guardian (http://www.theguardian.com/lifeandstyle/2013/nov/23/japanese, christmas, recipe, gomoku, namasu)
Ingredients
Instructions
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- Thinly slice the daikon and carrot 4, 5 cm length, place in a big bowl, sprinkle with 1 teaspoon of salt and leave to sit for 3 hours.
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Squeeze out the water from the daikon and carrot and place in a bowl with 400, 500ml rice vinegar, and let it rest in the fridge overnight.
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Soak the shiitake mushrooms in lukewarm water with a pinch of sugar until soft, and take off the stem.
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With this water, cook the shiitake for 30, 40 mins, removing any scum from the surface.
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Add 60 grams sugar and 2 tablespoons soy sauce in two steps, and cook further until the brine is almost gone.
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Soak the sliced lotus root in water with vinegar and drain. Cook them in the following until liquid is gone: 30 grams vinegar, 50 ml dashi (shiitake or kombu), 30 grams sugar, 15 grams soy sauce, pinch of salt.
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Roast the sesame seeds in a frying pan, and grind for about 10 mins until the oil comes out.
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Separate the fried tofu’s skin from the white inside, and remove any white bits with a knife, then slice the skin in thin strips.
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Place the sesame, the white part of the tofu, 130 grams sugar and 100ml mirin into a food processor, grinding until the mixture is thick and sloppy.
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Lightly squeeze the juice from daikon and carrot, mix all the ingredients together, and let it rest in the fridge overnight (the best flavour will come out after 3, 4 days). Serve with a sprinkle of lemon peel..
