| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | Japanese, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Daikon, peeled & Shredded |
| 2 1/2 | ts | Salt |
| 2 1/2 | ts | Rice Vinegar |
| 1 | pn | MSG |
| 1 | Small Carrot, shredded | |
| 1/4 | oz | Katsuobushi |
| 1 1/2 | ts | Sugar |
INSTRUCTIONS
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
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