And while New Year's is still a couple months away, I can't help but get wrapped up in the excitement before Thanksgiving. This is both a party dish and a quintessential fall dish, thanks to the persimmon, so I could see it at our table this Thanksgiving.
I decided to make this version because I still have quite the haul of fuyu kaki leftover despite my bundt cake. The persimmon takes place of the carrot, and substitutes well since both have a nice sweetness that plays off the bitter daikon and salty vinegar dressing. Some recipes include citrus juice, to play up the acidity.
Some people like to serve kohaku namasu immediately, other suggest letting it settle in the fridge for several hours or overnight to let the daikon and vinegar mellow.
|Took forever, still huge pieces!|
When making this, I realized I am terrible at cutting things. Julienning the daikon and persimmon took forever, and I wasted a lot of the persimmon just because I didn't know how to properly make a squat round shape into matchsticks. Even then, the julienne pieces ended up being like 1/4" big. Oh well, maybe it's time to invest in a mandoline.
Kaki Kohaku Namasu (柿 紅白なます)
1 cup of fuyu persimmon, julienned
2 cups of daikon radish, julienned (approximately 2" long)
1/4 cup dashi
3 tbs of rice vinegar
1 teaspoon sugar
1 tablespoon salt
Mix the salt and the daikon radish in a bowl and let sit at least 10 minutes. You will notice a lot of liquid exuding from the daikon. Drain the daikon, and thoroughly rinse off excess salt. Squeeze the wilted daikon hard to remove the last bit of water.
|This is a tiny baby daikon, they are usually quite thick!|
Fuyu Kaki Bundt
Shiso Katsuo Ninniku
Tsukemono and Furikake Donburi