Japanese: Namasu (Daikon and Carrot in Vinegar Dressing)
japanese: namasu (daikon and carrot in vinegar dressing): 
 
1/2 lb.  daikon, peeled & shredded
2-1/2 tsp  salt
2-1/2 tsp  rice vinegar
1 pinch  msg
1 small  carrot, shredded
1/4 oz.  katsuobushi
1-1/2 tsp  sugar
 
put the daikon, carrot, 3/8 pint 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 to 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. 
 
macleod mushrooms: 
http://groups.yahoo.com/group/mushroom-recipes/ 
mushroom-recipes-subscr...@yahoogroups.com 
 
 
 
-- 
(ID: 7053) Mirror: rec.food.recipes: Wed, Jul 7, 2004


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