Pickled Uncooked Vegetables Namasu

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1/3 cup soy sauce
3 tablespoons rice vinegar
4 tablespoons sugar (or more, depending on taste preference)
1 cucumber, peeled and thinly sliced
8 ounces daikon, peeled and thinly sliced
1 japanese eggplant, peeled and thinly sliced
1 carrot, peeled and julienned
1/2 teaspoon grated ginger

In a serving bowl combine vegetables and ginger. Toss.

In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving

Yield: 4 to 6 servings

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