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Daikon Salad With Kiwifruit Sauce

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Daikon Salad With Kiwifruit Sauce

Serves : 4

Ingredients :

300g daikon
Salt
4 leaves mitsuba (trefoil)
A handful of shredded nori

Kiwifruit Sauce :

2 kiwifruit, peeled and pureed
1 leaf mitsuba (trefoil), whole
1/2 teaspoon mirin
4 tablespoons rice vinegar
1 tablespoon castor sugar
1 tablespoon salt

Note : Mitsuba looks similar to Italian parsley, and its taste lies somewhere between parsley and celery. It is in season throughout autumn and winter. Coriander (cilantro) could be used as a substitute for mitsuba in this dish. Pre-shredded nori is available from Japanese and Asian grocery shops. Alternatively, nori can be cut into quarters with kitchen scissors and then cut thinly.

Method :

Peel the daikon and rub in some salt. Trim off the ends to make a cylinder, then slice in half lengthwise and cut into 1cm dice.

To make the kiwifruit sauce, mix all ingredients together with a whisk.

Spoon the dressing onto the middle of serving plates. Place a little diced daikon on the side. Arrange the mitsuba leaf on top and sprinkle over the nori.

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Last Updated: 07/10/08