Daikon and Carrot Salad with Sweet Vinegar Dressing (Amazuae)
"Amazu" (甘酢) is a traditional Japanese seasoning made by combining vinegar with sugar and soy sauce or salt. Combining it with vegetables makes for a refreshing side dish with just the right balance of sweetness and acidity to stimulate the appetite.
- Nutrition facts are for one serving.
- Nutrition and sodium values are for consumption of 70% of the sweet vinegar dressing.
Ingredients(Servings: 2)
Directions
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1Cut the daikon in half crosswise and peel it thickly. Then cut it in half lengthwise, and slice into thin half-moons. Peel the carrot and slice in the same way into thin half-moons.
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2
Place the daikon and carrot into a bowl. Add the salt and measured water, mix briefly, and let sit for about 10 minutes.
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3
In a separate bowl, combine the vinegar, water, and sugar. Stir well to fully dissolve the sugar, then add the Kikkoman Soy Sauce to make the sweet vinegar dressing.
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4
Squeeze the water out of the daikon and carrot thoroughly, then add them to the bowl with the sweet vinegar dressing. Mix well and let sit for about 5 minutes to allow the flavors to meld.
Cooking Basics
Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.
Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.
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