Narae (Seven-Ingredient Vinegar Salad)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 20
About this dish
Daikon, carrot, lotus root, shiitake, fried tofu, burdock and koya-dofu (freeze-dried tofu) are cooked in three separate batches before meeting one sweet rice-vinegar dressing.
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Each group keeps its own texture: crunchy lotus root and burdock, tender daikon, and koya-dofu that holds stock like a sponge. Spreading the cooked pieces in a sieve until they stop dripping keeps the vinegar dressing from turning thin. The simmered koya-dofu cools in the sieve on its own, untouched: pressing it while hot would break it and squeeze out the stock it absorbed. White sesame and fine threads of yuzu peel are scattered on top, adding toastiness and a citrus lift.
Ingredients
Instructions
- 1
Soak the dried shiitake in lukewarm water until soft.
Squeeze gently and cut into 5 mm strips, then strain the soaking liquid through a fine sieve or cloth and reserve 50 ml.
- 2
Peel the daikon and carrot and cut into thick 3 cm strips.
Peel the lotus root and slice 3 mm thick. Remove excess oil from the fried tofu, halve lengthwise, and cut into 5 mm strips.
- 3
Put the daikon, carrot, lotus root, shiitake, fried tofu, and half the soaking liquid in a pot.
Cover and cook over medium-low heat for 8 to 10 minutes, until tender, then drain in a sieve.
- 4
Scrape the burdock, cut into thick diagonal 3 cm strips, boil for 4 minutes, and drain.
Soak the koya tofu in lukewarm water, squeeze, cut into triangles, and slice each through its thickness into two or three layers.
- 5
Put the koya tofu, dashi, remaining soaking liquid, simmering sugar, light soy sauce, and salt in a small pot.
Simmer on low for about 8 minutes, until nearly absorbed, then drain and cool.
- 6
Whisk the rice vinegar, dressing sugar, light soy sauce, mirin, sake, and salt in a large bowl until the sugar nearly dissolves.
Add all the drained vegetables, fried tofu, burdock, and koya tofu, fold gently, and rest for 20 minutes.
- 7
Arrange the seasoned narae in a serving dish and scatter over the white sesame.
Cut the yuzu peel into very fine strips and mound it in the center.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
四国大学 髙橋 啓子 · Checked: 2026-08-11
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