Ingredients
8 inch radish
2 inch carrot
1/2 sheet deep fried tofu “abura-age”
salt
vinegar dressing
3 tablespoon rice vinegar
1 tablespoon soup stock
1 tablespoon soy sauce
1 tablespoon sugar
a pinch of salt
Preparation
Cut radish into shreds, sprinkle 1 tablespoon salt, put it into container to make a pickles. Press for 30 minutes and drain. Cut carrot into shreds. Put abura-age on colander. Pour boiling water on abura-age. Cut into 1/4 inch (See Picture). Put vinegar dressing into pan and heat. When vinegar comes to boil, put carrot and abura-age. Put radish into bowl. When vinegar comes to boil again, pour into bowl.
