Namasu

Description
I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.



Ingredients
350 g white radish 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
Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp. Transfer to a bowl. Mix the remaining ingredients together and pour over the vegetables. Taste for salt. 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.