NAMASU (DAIKON and CARROT in VINEGAR DRESSING)
Ingredients
- 1 pinch MSG
- 1 small carrot, shredded
- ¼ oz katsuobushi
- 1 ½ teaspoons sugar
Directions
- Directions
- Put the daikon, carrot, 3/8-pint water and salt into 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.
