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| RECIPE FOR NAMASU (DAIKON AND CARROT IN VINEGAR DRESSING) |
Title: Namasu (daikon And Carrot In Vinegar Dressing)
Category: Oriental -vegetarian
Serves: 6
Ingredients:
| 0.50 | lb | Daikon, peeled & Shredded | | 2.50 | ts | Salt | | 2.50 | ts | Rice Vinegar | | 1.00 | pn | MSG | | 1.00 | | Small Carrot, shredded | | 0.25 | oz | Katsuobushi | | 1.50 | ts | Sugar |
Instructions:
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
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