Namasu (Daikon and Carrot in Vinegar Dressing)

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Ingredients

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1/2 lb Daikon, peeled & Shredded
1 1/2 ts Sugar
1 pn MSG
1/4 oz Katsuobushi
2 1/2 ts Rice vinegar
1 Small Carrot, shredded
2 1/2 ts Salt

Original recipe makes 6 Servings

Servings  

Preparation

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

Calories Per Serving: 19 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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