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  Added: Mar 30, 2007  •  Visited (642)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Daikon And Carrot In Vinegar Dressing
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.

What You Need:
  • 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

  • How To Cook:
    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.

    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.

    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.

    4. Drain the daikon and carrot, squeeze them dry, and place in a mixing bowl.

    5. Add the vinegar, sugar and a few sprinkles of MSG, mix thoroughly, then stir in the powdered katsuobushi.

    6. Serve at room temperature in individual bowls, either as a first or salad course or as an accompaniment to shime saba.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Radish
    Main Ingredient » Condiments » Vinegar
    Dish » Salads


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