With long and thin strips of white radish, Daikon Salad with shiso and mizuna has a nice crunchy texture and refreshing flavor. Here, I add ume (pickled plum) to a sesame ponzu vinaigrette base for a delicious Japanese dressing.
Peel 3 inches daikon radish. Using a mandoline slicer, shred the daikon radish into thin sticks.
Soak the shredded daikon in cold water for 5–10 minutes to get a crunchy texture and remove the bitter flavor.
Cut 7 oz mizuna (Japanese mustard green) into 2-inch (5-cm) pieces.
Chiffonade 3 shiso leaves (perilla/ooba).
Combine all the salad ingredients in a bowl and toss it all together.
To Make the Dressing
Remove the seed from 1 umeboshi (Japanese pickled plums) and chop it into small pieces.
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.
To Store
Serve the salad chilled. 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.
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.