Persimmon & Daikon Salad (Kaki Io Daikon Namasu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 firm yet ripe Japanese persimmon or 1 medium-size carrot 1/2 bl daikon radish, peeled 3 to 4 tablespoons slivered dried persimmon or apricots
3 tablespoons rice vinegar 1-1/2 tablespoons sugar 1 tablespoon mirin
1/2 teaspoon freshly grated lemon peel 1/4 teaspoon salt



1 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 scopps of mixture against side of bowl to remove excess liquid. Spoon into small serving dishes.

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