Namasu (daikon and carrot in vinegar dressing)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Daikon, peeled & Shredded |
| 2½ | teaspoon | Salt |
| 2½ | teaspoon | Rice Vinegar |
| 1 | pinch | MSG |
| 1 | Small Carrot, shredded | |
| ¼ | ounce | Katsuobushi |
| 1½ | teaspoon | Sugar |
Directions
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