Cut the daikon radish and carrot into thin slices. Use a mandoline to slice as thinly as possible.
The ratio of daikon radish to carrot should be around 5:1. If you add too much carrot, the color won't be balanced, so adjust the amounts.
Salt both the daikon radish and the carrot and lightly massage in the salt. Leave them sit for a while. When they have wilted, squeeze tightly to squeeze out the water.
Mix the seasonings (vinegar, sugar, salt, water). Mix well until the sugar dissolves.
Add the daikon radish and carrot to the mixed seasonings and mix well. Put into an airtight container and refrigerate.
After about 10 minutes, the flavors will be blended and it will be delicious. Adjust the marinating time as you like.
I served the salad in a hollowed out yuzu citrus and garnished with a little yuzu peel (cut in the shape of pine needles). The salad is also delicious with a squeeze of yuzu juice.
Story Behind this Recipe
Using my family's favorite ratio for amazu (sweet vinegar) dishes, I made this red and white salad for New Year's.
The key to making it delicious is to firmly squeeze out the water after the daikon and carrot have wilted. ◆Other amazu (sweet vinegar) dishes ◆ Turnips Marinated in Amazu; Recipe ID: 1258671 Myoga Marinated in Amazu; Recipe ID: 1250678