Kakinamasu (Persimmon And Daikon In Sweet Vinegar) Recipe

ingredients

DRESSING
1/4 cup rice vinegar
1/4 cup dashi (Japanese fish stock)
2 tablespoons sugar
1/4 teaspoon salt

SALAD
1 pound upper part daikon, julienne cut in 2-inch lengths
1 tablespoon salt
1 medium persimmon, ripe but not too soft, julienne cut in 2-inch lengths
several drops soy sauce
strips lemon peel or yuzu, to garnish
mint leaves, to garnish

directions

DRESSING: In a medium bowl, combine the vinegar, dashi, sugar and 1/4 teaspoon salt. Let the mixture stand for 30 minutes.

SALAD: In a medium bowl, combine the daikon and the salt and toss well. Let stand for 10 minutes.

Transfer the daikon to a colander and rinse briefly under cold running water. Squeeze the daikon. It should taste faintly salty. If it's too salty, repeat the rinsing and squeezing.

Combine the daikon, persimmon and dressing. Chill in the refrigerator for up to 6 hours.

To serve, sprinkle each serving with a droplet of soy and garnish with a strip of lemon peel and a mint leaf.

Recipe Source: Hiroko Shimbo's "The Japanese Kitchen" (Harvard Common Press)

nutrition data

Nutritional data has not been calculated yet.