Marinated Daikon And Carrot Salad (Namasu)

• 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

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. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
3. Transfer to a bowl.
4. Mix the remaining ingredients together and pour over the vegetables.
5. Taste for salt.
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.

white radishes, carrots, salt, rice wine vinegar, dashi powder, water, mirin, sugar, salt

Taken from www.food.com/recipe/marinated-daikon-and-carrot-salad-namasu-95802 (may not work)