Marinated Daikon and Carrot Salad (namasu)

Ingredients

• 350 g white radishes or daikon radishes
• 350 g carrots
• 1/2 teaspoon salt
• 4 tablespoons rice wine vinegar
• 1 teaspoon dashi powder, dissolved in
• 1 tablespoon hot water
• 1 tablespoon mirin
• 1 tablespoon sugar
• salt

Directions

1. 1

   Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.

2. 2

   Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.

3. 3

   Transfer to a bowl.

4. 4

   Mix the remaining ingredients together and pour over the vegetables.

5. 5

   Taste for salt.

6. 6

   This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.