Namasu (Daikon and Carrot in Vinegar Dressing)

Title:
Namasu (Daikon and Carrot in Vinegar Dressing)

Yield:
6 Servings

Categories:
Japanese,
Salads,
Vegetables




Ingredients:





   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


 


 From "Recipes-The Cooking of Japan" from Time-Life International, c1965.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip