Title: NAMASU (DAIKON AND CARROT IN VINEGAR DRESSING
Categories: Japanese, Salads, Vegetables
Yield: 6 servings
1/2 lb Daikon, peeled & Shredded
2 1/2 ts Salt
2 1/2 ts Rice Vinegar
1 pn MSG
1 ea 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
