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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.
10. Stir the shrimp into the dressing.
11. Drain the daikon very well.
12. Rinse and pat it dry with a kitchen towel and then divide among 6 plates.
13. Using a slotted spoon put the shrimp on top.
14. Drizzle with some of remaining dressing.
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