Title: Namasu (Daikon and Carrot in Vinegar Dressing)
Categories: Salad Vegetable Oriental
Yield: 6 Servings
| 1/2 | lb | Daikon, peeled & Shredded |
| 2 1/2 | ts | Salt |
| 2 1/2 | ts | Rice Vinegar |
| 1 | pn | MSG |
| 1 | | Small Carrot, shredded |
| 1/4 | oz | Katsuobushi |
| 1 1/2 | ts | Sugar |
Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
thoroughly and set aside for 30 minutes.
Put half of the Katsuobushi into a small pan, cook uncovered over low
heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a
mortar and grind into a fine powder. Shake the powder onto a piece of
greaseproof paper through a sieve and set aside.
Drain the daikon and carrot, squeeze them dry and place in a mixing
bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi.
Serve at room temperature in small bowls