Namasu (daikon and carrot in vinegar dressing)

Yield: 6 servings

Measure Ingredient
½ pounds Daikon, peeled & Shredded
2½ teaspoon Salt
2½ teaspoon Rice Vinegar
1 pinch MSG
1 \N Small Carrot, shredded
¼ ounce Katsuobushi
1½ teaspoon Sugar

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

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