Ingredients:
350 g white radishes or 350 g 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.
Servings: 6
Time preparation: 25 min.
Time total: 25 min.