1 carrot
450g of beet
20 leaves of shiso
3 pinches of salt
1 carrot
450g of beet
20 leaves of shiso
3 pinches of salt
After being well washed, grate the beet and carrot
Place them in separate bowls and add 1 pinch of salt to the beet and 1 pinch of salt to the carrot
Line the bottom of a flat dish (quadrangular or rectangular) with 4 leaves of shiso
On top of the shiso, spread a layer of beet, then one of carrot, and finally one of shiso
Repeat this order four times
Finish with shiso leaves
Cover with plastic wrap and place a weight on top
Leave the dish in this position for one day to another
Remove the plastic wrap from the top, cut into small squares about 3 cm thick, and serve.
