Yield: 6 Servings
|½ pounds||Daikon, peeled & Shredded|
|2½ teaspoon||Rice Vinegar|
|1 each||Small Carrot, shredded|
Put the Daikon, carrot, ⅜ 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