Net weight after peeling is around 200 g (around 1/4 of a large daikon radish)
Around half of a 300-350 g apple
Put the ■ ingredients into a small pot. Bring to a boil and then let it cool.
Depending on the thickness of your peeled daikon radish, cut it into half-moon shaped pieces or quarter rounds. Mix with the salt to remove water and bitterness.
After letting it sit for a while, water should start coming out of the daikon radish. Squeeze it tightly with both hands to squeeze out the liquid.
Use the apple as-is without peeling it. Just remove the core. Slice the apple into slices that are the same size as the daikon radish slices.
Add the daikon radish and the apple to the cooled mixture from step 1 and mix to combine.
When the flavors have blended, it's done Transfer to a serving dish. Topping the namasu with roasted sesame seeds will give it an even better flavor.
Story Behind this Recipe
I had lots of freshly-harvested daikon radishes and apples, so I made this. This is a "makanai ryori" (staff dinner) dish we make at my workplace.
When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar.