Part of dinner tonight:
- Cut the carrot and daikon into shreds. Ideally, the shreds should be about half as thick as these. I was feeling lazy.
- Sprinkle them with salt. (About a teaspoon for about 2 cups of shreds.) Mix gently. Wait five minutes.
- Gently (so as not to break the shreds) squeeze the water that has been drawn out of the vegetables by the salt.
- Pour on a little of the sauce (see below). Mix it around (gently, remember?) and then gently (what did I say?) squeeze it out.
- Pour on the rest of the sauce. Wait at least 30 minutes before serving. It's okay to wait 12 hours or more.
For the sauce, mix together 2 parts sugar and 5 parts each rice vinegar and water. Heat to near boiling, stirring. Then turn off the heat and let it cool before using. It's nice with a few toasted sesame seeds sprinkled on just before serving.
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