Saturday, January 12, 2019

tataki gobo & namasu

I mentioned that I made namasu and tataki gobo for our osechi...these two are really easy to make.

Tataki Gobo adapted from Orange Page
1 "stick" gobo (burdock root) about 8-inches long, scrubbed and cut into half then into fourths.

1/4 cup dashi

A: 2 teaspoons sugar
1/2 tablespoon mirin
1/2 tablespoon shoyu

B: 1/2 tablespoon sugar
1/2 tablespoon shoyu
1/2 tablespoon sake
1/2 tablespoon vinegar

2 tablespoons ground sesame seeds

In a pot, put the gobo and water and when the water boils, turn down the heat to medium and cook for 10 minutes.
Take the gobo out then using a rolling pin (or something heavy), "roll" over the cooked gobo a couple of times (to break down the fibers).
Then put the gobo, dashi, and ingredients for "A" into a pot and cook on medium until the liquid evaporates.
After the liquid evaporates, coat the cooked gobo with "B" and the sesame seeds.

4 inches wide daikon
4 inches long carrot
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon vinegar

Peel and shred daikon
Peel and shred carrot
Add 1/2 teaspoon salt and wait for 3 minutes.
After 3 minutes, squeeze out water from daikon and carrot
Put daikon and carrot into sugar vinegar mixture.

NOTES: after making this, I felt the daikon and carrot should be marinated separately then put together before serving to keep the white and orange colors separate.

If you try these, let me know what you think.


jalna said...

Wow, nice! Great job.

Anonymous said...

I think I'll try making this namasu. I just made namasu with goya and the salt, sugar, vinegar ratio sounds pretty close to what I did, but I added a little more salt and vinegar in the end. I usually try making tsukemono with daikon and carrot, never really thought about namasu.
Did you make that fish thing? I almost perfected mine, but I cheat and use pre-made teriyaki sauce. I make it more for happy hour pupus, not for New Year's but my fish always stuck together and the shoyu/sugar burned easily so was a little bitter. Then, I figured you're supposed to add the oil first, not after the teriyaki sauce (major DUH).

K and S said...

Thank you Jalna!

No V, I've never made the fish thing. Though I do have a recipe I want to try, hope to try it next year end.

Take care you two.

KirkK said...

Nice simple recipes are sometimes the best!

K and S said...

I agree Kirk :)

Take care!