NAMASU

 I was craving namasu one day and wanted to eat it so bad. I could not find a good recipe like I remember eating growing up. So after a few recipes of research I decided to create my own and I think it came out perfect. I just keep it in the icebox for up to 4 days. Not to sure how long you can preserve it in a jar.

 

Caroline’s NAMASU

3 cucumbers, thinly sliced

4 baby carrots, grated

¼ tsp. salt

½ can baby clams

½ c. wakame, softened in water, chopped into pieces

½ block kamaboko

½ sweet onion, sliced thin

1.       Slice cucumbers, sprinkle with salt, let stand 10-15 minutes

2.       Rinse cucumbers thoroughly

3.       Combine all ingredients.

4.       Pour sauce, mix well

5.       CHILL

Sauce:

1 & 1/2c. sugar

1 & 1/2c.rice vinegar

1 ½ tbsp.. lemon zest

Juice from 1 big lemon

1 ½ tbsp.. mirin

4 dried shrimp (ebi)

·         Mix well