Name: Shrimp and Daikon Salad with Ume-Shiso Dressing
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 servings
Ingredients: 1 (10-ounce) piece daikon radish, peeled; 3/4 pound medium shrimp, peeled; 1 tablespoon vegetable oil; 3 tablespoons mirin (Japanese sweet rice wine); 1 1/2 tablespoons rice vinegar (not seasoned); 2 1/4 teaspoons umeboshi plum vinegar; 2 tablespoons umeboshi plum paste; 1 1/2 teaspoons reduced-sodium soy sauce; 3/4 teaspoon packed light brown sugar; 4 1/2 tablespoons vegetable oil; 3 tablespoons finely chopped green shiso leaves (about 9); an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

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Shrimp and Daikon Salad with Ume-Shiso DressingDitte Isager

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.

Cooks' notes:

• •Daikon comes in many shapes and sizes; you may have to cut or quarter your piece to get slices about 5 by 1 inch. It can be soaked up to 3 hours.
• Shrimp can be cooked 30 minutes ahead and kept at room temperature.
• Dressing, without shiso leaves, can be made 3 hours ahead and kept at room temperature. Stir in shiso leaves (and shrimp) just before serving.

Recipe notes

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