Shrimp And Daikon Salad With Ume-Shiso Dressing

Serves: 3

Leola Gaylord

1 January 1970

Based on User reviews:

58

Spice

44

Sweetness

58

Sourness

41 mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1360 g

Shrimp (medium, peeled)

4.5 tbsps

Vegetable Oil

1.5 tbsps

Rice Vinegar (not seasoned)

1.5 tsps

Soy Sauce (reduced-sodium)

3 tsp

Light Brown Sugar (packed)

Directions:

1

Prepare daikon and shrimp for Salad: Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below)

2

Soak in a bowl of lightly salted cold water, chilled, 30 minutes

3

While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper

4

Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total

5

Transfer to a plate

6

Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below)

7

Soak in a bowl of lightly salted cold water, chilled, 30 minutes

8

While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper

9

Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total

10

Transfer to a plate

11

Make dressing: Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl

12

Add oil in a slow stream, whisking

13

Stir in shiso leaves

14

Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl

15

Add oil in a slow stream, whisking

16

Stir in shiso leaves

17

Assemble salad: Stir shrimp into dressing

18

Drain daikon well

19

Rinse and pat dry, then divide among 6 plates

20

Using a slotted spoon, top with shrimp

21

Serve drizzled with some of remaining dressing

22

Stir shrimp into dressing

23