1/2 pound daikon, peeled and shredded
2 1/2 teaspoons salt
2 1/2 teaspoons rice vinegar
1 pinch MSG
1 small carrot, shredded
1/4 ounce katsuobushi
1 1/2 teaspoons sugar
Put the daikon, carrot, 3/8 pint 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 to 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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