Namasu Recipe
Daikon radish and carrot salad with sweet rice vinegar dressing
Ingredients
- 1 lb Daikon radish
- 1/4 lb carrot
- 1 tsp salt
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 inch Kombu dried sea kelp
- 3 tbsp sugar
Instructions
- Slice Daikon radish and carrot very thinly into 2" (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.
- Put the rest of the ingredients in a pot, let it boil, and cool.
- Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.