大根と人参のサラダ
Daikon and Carrot Salad
SERVES 6–8 AS A SIDE
200 g (7 oz) daikon (about one-third of a daikon)
1 carrot
80 ml (2½ fl oz/1/3 cup) Japanese rice vinegar
2 tablespoons caster (superfine) sugar
4 cm (1½ in) square piece of konbu, wiped with a damp cloth and cut into 1 cm (½ in) wide strips
1 teaspoon black sesame seeds, optional
Peel the daikon and carrot, then cut into 5 cm (2 in) lengths. Very finely julienne both, either by using a Japanese mandolin with the medium-tooth blade or by very thinly slicing the 5 cm (2 in) pieces and then cutting these slices into very thin strips. Put the julienned vegetables in a colander and sprinkle with salt. Stand for 30 minutes, then rinse and drain well, squeezing out any excess moisture. Meanwhile, to make the dressing combine the rice vinegar with the sugar and ¼ teaspoon salt and stir until the sugar and salt have dissolved.
Transfer the daikon and carrot mixture to a non-metallic bowl, add the konbu, then pour over the dressing and stir together. Cover with plastic wrap and refrigerate for 24–48 hours, stirring occasionally. When ready to serve, remove the konbu and discard. Drain the vegetables well, discarding the liquid. Scoop into a serving dish and, if you like, sprinkle with black sesame seeds. Serve. This is an especially good accompaniment to fried foods.
