Shrimp and Daikon Salad with Ume-Shiso Dressing

Ingredients

• 10 ounce daikon radish peeled
• 0.8 teaspoon brown sugar light packed
• 1.5 teaspoons soya sauce reduced-sodium
• 3 tablespoons mirin sweet (Japanese rice wine)
• 2 tablespoons umeboshi plum paste 
• 2.3 teaspoons umeboshi plum vinegar 
• 1.5 tablespoons rice vinegar (not seasoned)
• 3 tablespoons shiso leaves green finely chopped ( 9)
• 0.8 pound shrimp peeled
• 4.5 tablespoons vegetable oil 

Equipment

• bowl
• whisk
• slotted spoon
• grill pan

Directions

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.
3. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total.
4. Transfer to a plate.
5. Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl.
6. Add oil in a slow stream, whisking. Stir in shiso leaves.
7. Stir shrimp into dressing.
8. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp.
9. Serve drizzled with some of remaining dressing.
10. • •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.