Shrimp and Daikon Salad with Ume-Shiso Dressing

Shrimp and Daikon Salad with Ume-Shiso Dressing
Photo by Ditte Isager

Ingredients

  • 1 adjustable-blade slicer
  • 3 tablespoons mirin (Japanese sweet rice wine)
  • 1 (10-ounce) piece daikon radish
  • 1 ½ tablespoons rice vinegar (not seasoned)
  • 2 ¼ teaspoons umeboshi plum vinegar
  • 1 tablespoon vegetable oil
  • 4 ½ tablespoons vegetable oil
  • + 6 more ingredients
    • 1 large (2-burner) ridged grill pan (preferably cast-iron)
    • 2 tablespoons umeboshi plum paste
    • 3 tablespoons green shiso leaves
    • ¾ teaspoon light brown sugar
    • ¾ pound medium shrimp, peeled
    • 1 ½ teaspoons reduced-sodium soy sauce

Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes. While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, u...

View full recipe at Epicurious

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