Shrimp and Daikon Salad with Ume-Shiso Dressing
I’m so happy that in recent years, the food world has turned it’s attention towards ethnic cuisine more than ever. It’s evident in the cookbooks that are being published and most tellingly, in the ingredients available at the grocery store. A few years ago I would have never been able to find umeboshi, or dried and pickled Japanese plum. Shiso (also known as perilla leaves) are still harder to locate but can easily be found in Asian grocers. This recipe brings both together in a tart, piquant salad that is perfect for those who love sour and salty flavors.
Adapted from an old Gourmet magazine recipe, it takes only a few minutes to put together. The wow factor is thanks to the newly-accessible (and delicious) ingredients.
Ingredients:
1 7-inch piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons rice vinegar
3 umeboshi plums, seeded
1 1/2 teaspoons soy sauce
3/4 teaspoon packed light brown sugar
3 tablespoons olive oil
3 tablespoons finely chopped shiso leaves
1. Using a sharp knife, carefully cut daikon into very thin slices. Set aside. In another bowl, mash umeboshi into a paste and set aside.
2. Toss shrimp with oil and 1/4 teaspoon pepper. Heat 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 and season with a pinch of salt.
3. Whisk together mirin, vinegar, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
4. Stir shrimp into dressing. Arrange daikon in a large plate. Using a slotted spoon, top with shrimp. Serve drizzled with remaining dressing.