Salad Daikon dengan Saus Ume Plum

Instructions

1. Peel 3 inches of daikon radish. Using a mandoline slicer, shred the daikon radish into thin sticks.
2. Soak the shredded daikon in cold water for 5–10 minutes to get a crunchy texture and remove the bitter flavor.
3. Cut 7 oz mizuna (Japanese mustard green) into 2-inch (5-cm) pieces.
4. Chiffonade 3 shiso leaves (perilla/ooba).
5. Combine all the salad ingredients in a bowl and toss them all together.
6. Remove the seed from 1 umeboshi (Japanese pickled plums) and chop it into small pieces.
7. In a small bowl, combine the chopped umeboshi, 3 Tbsp ponzu, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar (unseasoned), ½ Tbsp soy sauce, and ⅛ tsp sugar. Whisk them all together.
8. Serve the chilled salad. Pour the dressing when you are ready to serve. Sprinkle 2 Tbsp katsuobushi (dried bonito flakes) and 2 Tbsp ikura (salmon roe) on top, if you'd like.
9. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Keep the toppings and dressing separate from the salad and add when you are ready to serve.