Long Rice Namasu

• 1 bundle long rice
• 1 carrot
• 1 cucumber
• 1 stalk celery

Sauce:

• 6 tablespoons vinegar (Japanese)
• 4 tablespoons sugar
• 4 tablespoons shoyu
• 1 tablespoon sesame oil
• 1/4 teaspoon gourmet powder

Mix all ingredients for the sauce in a bowl or a jar. Boil long rice and cut into short lengths. Cut vegetables into match-stick slivers and soak in iced water to make them crisp. Drain thoroughly. Mix with sauce just before serving. Garnish with thin strips of tamago-yaki (refer to page 43) or with seasoned shiso seeds.