Daikon no shiso-amazu-ae / daikon radish with sweetened perilla-infused vinegar

Very light and pleasant. This dish takes full advantage of the pretty color and refreshing taste and aroma of perilla-infused vinegar, making it a nice refresher between strong-flavored food. Allow enough time to draw out excess water from daikon slices and again for the slices to sufficiently take on the taste of dressing after mixing.

1/2 of recipe: 
24 calories; 0.6 g protein; 0.1 g fat; 5.4 g carbohydrate; 3.9 g net carbs; 59 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/3 of recipe: 
16 calories; 0.4 g protein; 0.1 g fat; 3.6 g carbohydrate; 2.6 g net carbs; 29 mg sodium; 0 mg cholesterol; 1.0 g fiber


<Ingredients>

(Serves 2-3)
4-5 cm daikon radish (180g in photo)
1/2 tsp sugar (or generous pinch salt; see Notes)
Small handful daikon radish leaves (15 g in photo)
2-3 akajiso purple perilla leaves in shisozu perilla-infused vinegar

For dressing
4 tsp (1 tbsp + 1 tsp) shisozu perilla-infused vinegar
1 tsp sugar
1/2 tsp shiokoji salted rice malt

<Directions>
1.

Cut daikon lengthwise into 4 or 6. 

Lay down half of daikon (2 or 3 lengthwise cuts), and slice into 3-4 mm. 

Place daikon slices in a bowl, sprinkle sugar, and mix well. 

Let sit for 30+ minutes. 

2.

Meanwhile, blanch daikon leaves.

When color changes, immediately transfer to cold water to stop cooking and prevent discoloration.  

When cool, squeeze out excess water, and cut into 2-3 cm.
Chop akajiso leaves.

3.

Mix all ingredients for dressing.

4.

Squeeze out excess water from daikon slices, and place slices in another bowl.

Pour dressing over daikon.

Add akajiso, and mix well. 

Let sit for 30+ minutes, turning from time to time for even flavoring and coloring.

5.

When ready to serve, add daikon leaves, and mix well.

Plate (leave dressing in prep bowl).

<Notes>

• The above thickness (3-4mm) is to give some crunch at the end. Slice daikon thinner if you are in a hurry. Putting a weight on daikon mixed with sugar should expedite the process as well.
• Daikon can be cut into squares/rectangles or julienned.
• When left in dressing longer, slices would become pickles.
• If daikon leaves are not available, other leafy greens work fine.
• Sugar is used above to draw out excess water content of daikon, which makes the dish taste a bit milder. Salt is a more common choice for the same function and would result in a slightly sharper, clearer taste in the final dish. When salt is used, some sodium stays with daikon after squeezing out excess water (amount depends on how much salt you use and length of time daikon sits with salt).