Top 10cm part of a Daikon(about 10cm)
1 small carrot
1 Tbsp umezu (plum vinegar) or ponzu vinaigrette
1/2 Tbsp shoyu sauce
1/2 Tbsp lemon juice
1 Tbsp sesame oil
1/2 Tbsp soy sauce
a pinch of sugar or a dash of honey
Black and/or white sesame seeds
Chopped spring onion
- Wash and peel both the carrot and daikon with a potato peeler. Julienne (slice into sticks) the carrot and the top 10cm of a daikon (closest to the stem).
- Combine the dressing ingredients and add the dressing to the carrot and daikon mix just before serving.
- Sprinkle with black and/or white sesame seeds, and chopped spring onion as garnish.