Marinated Daikon and Carrot Salad (namasu)

==Description==
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.
===Ingredients===
* 350 g white radish or 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 
===Directions===
Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well. 
Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp. 
Transfer to a bowl. 
Mix the remaining ingredients together and pour over the vegetables. 
Taste for salt. 
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.
===Other Links===
==See also==
Category: Japanese Salads
Category:Japanese Recipes
category:Carrot Salad Recipes
category:daikon Salad Recipes
category:carrot Recipes
category:daikon Recipes
category:radish Recipes
category:hand Recipes
category:rice vinegar Recipes
category:mirin Recipes
category:water Recipes
category:dashi Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:salt Recipes