Namasu (Daikon and Carrot in Vinegar Dressing)

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Try this Namasu (Daikon and Carrot in Vinegar Dressing) recipe, or contribute your own.


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



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

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