Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.