Marinated Daikon And Carrot Salad Namasu

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I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and i like about equal weight of carrot and daikon. I make this using my zester which is nothing like a microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these japanese salads.

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Steps

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Cut the carrot and daikon into the thinest strips you can.

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I use a zester to do this and it works really well.

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Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.

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Transfer to a bowl.

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Mix the remaining ingredients together and pour over the vegetables.

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Taste for salt.

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This can be used immediately , but marinating it for 24 hours will improve it.

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Just keep it well covered as the radish can be a bitsmelly\'" in your fridge".

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Ingredients

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