(Daikon and Carrot in Vinegar Dressing)|
Namasu (Daikon and Carrot in Vinegar Dressing)
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.