Marinated Daikon and Carrot Salad (namasu)

I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 350  g white radishes or 350  g 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

1. Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
3. Transfer to a bowl.
4. Mix the remaining ingredients together and pour over the vegetables.
5. Taste for salt.
6. 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.