Stuffed Squid Namasu

• 3 or 4 large daikon (turnip)
• 1 carrot
• 1 cup sugar
• 1/4 cup vinegar
• 2 Tbsp. salt
• 1 box (2 lbs.) squid

Peel and cut daikon and carrot into long strips, resembling fine noodles (use Japanese grater if available). Add sugar, vinegar and salt. Set aside. Clean squid by pulling tentacles and drawing out innards of the squid. Remove cartilage and rub off skin. Wash thoroughly. Dip squid in boiling water until opening pops open. Cool under running cold water; drain and dry. Squeeze sauce out of the vegetables and stuff tightly into squid. Refrigerate. Slice stuffed squid about 1/2 in. thick. Serve on bed of greens with mustard and shoyu sauce.