Namasu (daikon And Carrot In Vinegar Dressing) Recipe

Ingredients

Directions

1. Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes.
2. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly.
3. Transfer the Katsuobushi to a mortar and grind into a fine powder.
4. Shake the powder onto a piece of greaseproof paper through a sieve and set aside.
5. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl.
6. Add vinegar, sugar, and MSG.
7. Mix thoroughly and add katsuobushi.
8. Serve at room temperature in small bowls