Namasu (daikon & Carrot In Vinegar Dressing) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Daikon, peeled & Shredded
2 1/2 tsp: Salt,
2 1/2 tsp: Rice Vinegar,
1 pinch: MSG,
1 Small: Carrot, shredded
1/4 ounce: Katsuobushi,
1 1/2 tsp: Sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp