Salmon Roe, Persimmon, and Daikon Salad

Name: Salmon Roe, Persimmon, and Daikon Salad
Cuisine: Japanese
Ingredients: ¼ cup komezu (rice vinegar); ¼ cup komezu (rice vinegar); ¼ cup dashi (fish stock); ¼ cup dashi (fish stock); 1 tablespoon plus ¼ teaspoon salt; 2 tablespoons sugar; 1 medium persimmon, ripe but not too soft, or 4 to 6 dried apricots, cut into ¼-inch cubes (about 1 cup); 7-ounce head part of daikon, cut into ¼-inch cubes (about 2 cups); ¼ cup ikura (salmon roe); 1 medium persimmon, ripe but not too soft, or 4 to 6 dried apricots, cut into ¼-inch cubes (about 1 cup); ¼ cup ikura (salmon roe); ½ yuzu citron or lemon rind, julienned; ½ yuzu citron or lemon rind, julienned

Ikura Kobachi

Preparation info

Makes
4
side dishes

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

When bright orange persimmons (kaki) appear at fruit stands in the cold weather, daikon radishes are at their sweetest, too. In this dish, these two perfect mates make a light and refreshing side dish. When persimmons are not available, use dried apricots.

Ingredients

¼ cup komezu (rice vinegar)
¼ cup dashi (fish stock)

Asia
Japan
Fish course
Side dish
Gluten-free
Pescatarian

Method

Mix the rice vinegar, dashi, sugar, and ¼ teaspoon of the salt in a medium bowl and let stand for 30 minutes.

Place the daikon and the remaining 1 tablespoon of salt in a bowl, toss, and let stand for 10 minutes. Transfer the daikon to a colander and rinse under cold running tap water. Drain and squeeze it tightly to remove excess water. Toss the daikon and p