Shrimp and Daikon Salad with Ume-Shiso Dressing
A refreshing Japanese-inspired salad featuring thinly sliced daikon radish and grilled shrimp, dressed in a complex umami-rich dressing made with umeboshi plum and shiso leaves. The combination creates a perfect balance of sweet, sour, and savory flavors.
Ingredients
- •1 piece daikon radish
- •¾ pound medium shrimp
- •1 tablespoon vegetable oil
- •3 tablespoons mirin
- •1½ tablespoons rice vinegar
- •2¼ teaspoons umeboshi plum vinegar
- •2 tablespoons umeboshi plum paste
- •1½ teaspoons reduced-sodium soy sauce
- •¾ teaspoon light brown sugar
- •4½ tablespoons vegetable oil
- •3 tablespoons green shiso leaves
- •equipment
Cooking Instructions
- 1.
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.
30 min
- 2.
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, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
4 min
- 3.
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
5 min
- 4.
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.
5 min
