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200 g (7 oz) daikon (about one-third of
a daikon)
1 carrot
80 ml (1/3 cup) Japanese rice vinegar
2 tablespoons castor (superfine) sugar
4 cm (1½ inch) square piece of konbu,
wiped with a damp cloth
and cut into 1 cm (½ inch) wide
strips
1 teaspoon black sesame seeds, optional
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Method:
Peel the daikon and carrot, then cut
into 5 cm (2 inch) lengths. Very finely julienne both, either by
using a Japanese mandolin with the medium-tooth blade or by very
thinly slicing the 5 cm (2 inch) pieces and then cutting these slices
into very thin strips. Put the julienned vegetables in a
colander and sprinkle with salt. Stand for 30 minutes, then
rinse and drain well, squeezing out any excess moisture.
Meanwhile, to make the dressing combine the rice vinegar with the
sugar and ¼ teaspoon salt
and stir until the sugar and salt have dissolved. Transfer the
daikon and carrot mixture to a non-metallic bowl, add the konbu, then
pour over the dressing and stir together. Cover with plastic
wrap and refrigerate for 24 - 48 hours, stirring occasionally.
When ready to serve, remove the konbu and discard. Drain the
vegetables well, discarding the liquid. Scoop into a serving
dish and, if you like, sprinkle with black sesame seeds. Serve.
This is an especially good accompaniment to fried foods.
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