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Namasu (daikon & carrot in vinegar dressing)

Yield: 6 Servings

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

Instructions:

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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