Persimmon & Daikon Salad (Kaki Io Daikon Namasu)

[Guest guest]

This is good salad, you find a hard Japanese persimmon

or Fuji persimmon at Asian market.

Kai

 

Persimmon & Daikon Salad (Kaki Io Daikon Namasu)

 

1 firm yet ripe Japanese persimmon or 1 medium-size

carrot

1/2 lb daikon radish, peeled

3 to 4 tablespoons slivered dried persimmon or

apricots

3 tablespoons rice vinegar

1 1/2 tablespoons sugar

1 tablespoon mirin or white dry wine or sake

1/2 teaspoon freshly grated lemon peel

1/4 teaspoon salt

 

Peel persimmon; coarsely shred. Place in a medium-size

bowl. Grate daikon into large shreds; gently squeeze

out excess liquid. Add to bowl along with dried

persimmon. In a small bowl, combine vinegar, sugar,

mirin, lemon peel and salt; stir to dissolve sugar.

Pour over persimmon mixture; toss well. Cover and

refrigerate 30 minutes or until chilled. Using a

slotted spoon, lightly press scoops of mixture against

side of bowl to remove excess liquid. Spoon into small

serving dishes.

 

 

 

 

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