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Daikon And Carrot In Vinegar Dressing
(Namasu)
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It is said that whenever lords and "daimyos" of an earlier era invited guests to dine with them for the first time, this simple salad was served as a first course-to indicate that the food to come was not poisonous in any way.
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| What You Need: |
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½ pound daikon (Japanese white radish), peeled and shredded, or substitute ½ pound icicle radish or white turnips, peeled and shredded
1 small carrot (about 3 inches), scraped and shredded
1 tablespoon salt
½ cup preflaked katsuobushi (dried bonito)
1 tablespoon rice vinegar, or substitute 1 tablespoon white distilled vinegar
2 teaspoons sugar
MSG
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| How To Cook: |
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1. In a small mixing bowl, combine the daikon, carrot, 1 cup of cold water and salt. Stir thoroughly, and then soak the mixture for at least 30 minutes.
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2. Meanwhile, place ¼ cup of katsuobushi in a small pan. Stirring constantly, cook uncovered over low heat, for 3 to 4 minutes, to dry the katsuobushi further and to release its flavor.
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3. Transfer the cooked katsuobushi to a suribachi (serrated mixing bowl) or to a mortar, and grind or pound the flakes to a fine powder. Shake the katsuobushi through a sieve onto a sheet of wax paper and set aside.
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4. Drain the daikon and carrot, squeeze them dry, and place in a mixing bowl.
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5. Add the vinegar, sugar and a few sprinkles of MSG, mix thoroughly, then stir in the powdered katsuobushi.
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6. Serve at room temperature in individual bowls, either as a first or salad course or as an accompaniment to shime saba.
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