Salads

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Featured Recipe

Shrimp and Daikon Salad with Ume-Shiso Dressing

Ingredients -

1 Piece Daikon Radish (peeled)
3/4 Pound Medium Shrimp (peeled)
1 Tablespoon Vegetable Oil
For dressing
3 Tablespoons Mirin (Japanese sweet rice wine)
1 1/2 Tablespoons Rice Vinegar (not seasoned)
2 1/4 Teaspoons Umeboshi Plum Vinegar
2 Tablespoons Umeboshi Plum Paste
1 1/2 Teaspoons Reduced-Sodium Soy Sauce
3/4 Teaspoon Packed Light Brown Sugar
4 1/2 Tablespoons Vegetable Oil
3 Tablespoons Finely Chopped Green Shiso Leaves (about 9)

Preparation:

1. Lengthwise into very thin slices cut up the daikon using a slicer.

2. In water that has been chilled for 30 minutes and is lightly salted soak the daikon.

3. Toss the shrimp with 1/8 of a teaspoon of pepper in the oil while the daikon soaks.

4. Heat grill pan over medium-high heat until hot.

5. For 2 to 4 minutes total cook the shrimp turning once.

6. Take the shrimp out of the grill pan and transfer to a plate.

7. In a medium bowl whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar.

8. Whisk the oil in a slow stream.

9. Stir in the shiso leaves.