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Recipe courtesy of Curtis Aikens

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Total:: 1 hr 30 min
Prep:: 1 hr 30 min

Yield:: 4 to 6 servings

Ingredients

1/3 cup soy sauce
3 tablespoons rice vinegar
4 tablespoons sugar (or more, depending on taste preference)
1 cucumber, peeled and thinly sliced
8 ounces daikon, peeled and thinly sliced
1 Japanese eggplant, peeled and thinly sliced
1 carrot, peeled and julienned
1/2 teaspoon grated ginger

Directions

In a serving bowl combine vegetables and ginger. Toss.

In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving

My Private Notes

Name: Pickled Uncooked Vegetables Namasu
Prep time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup soy sauce; 3 tablespoons rice vinegar; 4 tablespoons sugar (or more, depending on taste preference); 1 cucumber, peeled and thinly sliced; 8 ounces daikon, peeled and thinly sliced; 1 Japanese eggplant, peeled and thinly sliced; 1 carrot, peeled and julienned; 1/2 teaspoon grated ginger