2000s Recipes + Menus

Shrimp and Daikon Salad with Ume-Shiso Dressing

  • Active time:30 min
  • Start to finish:30 min
May 2008
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.

For salad

  • 1 (10-oz) piece daikon radish, peeled
  • 3/4 lb medium shrimp, peeled
  • 1 tablespoon vegetable oil

For dressing

  • 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)
  • Equipment:

    an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

Prepare daikon and shrimp for salad:

  • 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, until just cooked through, 2 to 4 minutes total. Transfer to a plate.

Make dressing:

  • 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.

Assemble salad:

  • 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.
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.
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