1 medium-sized daikon root
1/4 firm green or white cabbage
2 small tender carrots
for the kimi zu dressing:
1 tbsp cornflour or potato flour
4 fl oz (120 g) cold Japanese instant stock (dashinomoto,)
4 egg yolks
4 tbsp Japanese rice vinegar or diluted cider vinegar (see method)
1 tbsp caster sugar
1. Cut the vegetables into strips. Make the dressing: heat some water in the bottom of a double boiler or saucepan.
2. Place the cornflour or potato flour in a bowl and gradually stir in the cold dashinomoto or stock, adding a little at a time to prevent lumps forming.
3. Beat the egg yolks continuously in the top of the double boiler or in a heatproof bowl over the simmering water, using a balloon whisk or hand-held electric beater as you add the cornflour mixture a little at a time.
4. Add the sugar, 1/2 tsp salt and continue beating as you gradually add the vinegar. The mixture will eventually start to thicken; as soon as it does, remove from the heat and leave to cool.
5. Cider vinegar is best diluted when substituted for Japanese rice vinegar: mix 3 tbsp of it with 1 tbsp cold water for this recipe and add a pinch of extra sugar.
6. When the vegetables have crisped in the refrigerator, drain well and dry in a salad spinner or with kitchen paper; mix well with the dressing and serve.
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