Recipe - Namasu (Daikon And Carrot In Vinegar Dressing)

One half pound Daikon, peeled & Shredded
2 One half teaspoon Salt
2 One half teaspoon Rice Vinegar
1 pn MSG
1 Small Carrot, shredded
One fourth ounce Katsuobushi
1 One half teaspoon Sugar

Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir
thoroughly and set aside for 30 minutes.
Put half of the Katsuobushi into a small pan, cook uncovered over low
heat for 34 minutes, stirring constantly. Transfer the Katsuobushi to a
mortar and grind into a fine powder. Shake the powder onto a piece of
greaseproof paper through a sieve and set aside.
Drain the daikon and carrot, squeeze them dry and place in a mixing
bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi.
Serve at room temperature in small bowls

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip