kelolalaut.com - Namasu is a traditional Japanese dish made from thinly sliced vegetables, usually daikon radish and carrots, marinated in a sweet and tangy vinegar-based mixture. It's a refreshing and flavorful side dish often served during special occasions or as a part of a traditional Japanese meal. 

Seafood namasu is a variation of the traditional namasu dish that incorporates seafood, such as shrimp or squid, along with the usual julienned vegetables. Here's a basic recipe for making seafood namasu:

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Ingredients:

• 1 cup cooked seafood (shrimp, squid, or a combination), peeled and deveined if necessary
• 1 cup daikon radish, julienned or thinly sliced
• 1 cup carrot, julienned or thinly sliced
• 1 ¼  teaspoon salt
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• Optional: red chili flakes or shichimi togarashi (Japanese seven spice) for a spicy kick
• Optional: sesame seeds for garnish

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Instructions:

1. If using shrimp, cook and peel them, removing the tails and deveining if necessary. If using squid, clean and slice them into thin rings or strips.
2. Peel the daikon radish and carrot, and then julienne or thinly slice them. You can use a mandoline slicer or a sharp knife for this.
3. Place the julienned daikon radish and carrot in a bowl and sprinkle with 1 teaspoon of salt. Gently mix to ensure the salt is evenly distributed. Let the vegetables sit for about 15-20 minutes. This process helps to draw out excess moisture from the vegetables.
4. After the vegetables have rested, rinse them thoroughly under cold water to remove the excess salt. Drain the vegetables and gently squeeze out any excess water.
5. In a separate bowl, combine the rice vinegar, sugar, and 1/4 teaspoon of salt. Stir until the sugar and salt are fully dissolved. If you want a spicy namasu, you can add a pinch of red chili flakes or shichimi togarashi to the marinade.
6. Add the cooked seafood and the rinsed and drained vegetables to the marinade. Gently toss to ensure everything is coated evenly with the marinade.
7. Cover the bowl with plastic wrap or a lid and refrigerate the seafood namasu for at least 1-2 hours, allowing the flavors to meld and the seafood and vegetables to absorb the marinade. You can leave it in the refrigerator longer for a stronger flavor.
8. When you're ready to serve, give the seafood namasu a final toss to mix the flavors. You can garnish with sesame seeds for added texture and flavor.
9. Seafood namasu can be served as a unique and flavorful appetizer or side dish. Its combination of seafood and tangy vegetables creates a delightful contrast of flavors and textures.

As with the vegetable namasu, you can adjust the proportions of the marinade ingredients to suit your taste preferences.

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