Shrimp And Daikon Salad With Ume-Shiso Dressing Recipe

Name: Shrimp And Daikon Salad With Ume-Shiso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; plum vinegar; 2 tablespoons; 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; leaves (about 9); an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

Servings: persons

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
plum vinegar
2 tablespoons
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
leaves (about 9)
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

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.
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.
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
4
leaves.
5
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.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10-ounce) piece daikon radish, peeled, 3/4 pound medium shrimp, peeled, 1 tablespoon vegetable oil, 3 tablespoons mirin (Japanese sweet rice wine), and more.

Yes, Shrimp And Daikon Salad With Ume-Shiso Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp And Daikon Salad With Ume-Shiso Dressing

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