---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NAMASU (DAIKON AND CARROT IN VINEGAR DRESSING
  Categories: Japanese, Salads, Vegetables
       Yield: 6 servings
  
     1/2 lb Daikon, peeled & Shredded
   2 1/2 ts Salt
   2 1/2 ts Rice Vinegar
       1 pn MSG
       1 ea Small Carrot, shredded
     1/4 oz Katsuobushi
   1 1/2 ts 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 3-4 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
  
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