Namasu



	Namasu salads, vegetables, japanese 1/2 lb daikon, peeled & shredded 2 1/2 teaspoon salt 2 1/2 teaspoon rice vinegar 1 pinch msg 1 each small carrot, shredded 1/4 oz katsuobushi 1 1/2 teaspoon sugar 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