| 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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