Shungiku to ringo no mizore-ae / garland chrysanthemum and apple with grated daikon radish and sweetened vinegar

The slightly bitter taste of shungiku garland chrysanthemum compliments sweet and juicy apple. Grated daikon with sweetened vinegar provides a refreshing blanket. The pleasant aftertaste really stands out when paired with dishes prepared with oil.

1/2 of recipe:
39 calories; 0.6 g protein; 0.1 g fat; 9.5 g carbohydrate; 8.0 g net carbs; 41 mg sodium; 0 mg cholesterol; 1.5 g fiber


<Ingredients>

Tiny handful shungiku garland chrysanthemum (20 g in photo)
1/2 small apple (1 152 g Gala apple in photo; use 1/2)
3-4 cm (approx. 100 g) large daikon radish (118 g in photo)

For amazu sweetened vinegar
2 tsp rice vinegar
1/2 tsp sugar
1/4 tsp shiokoji salted rice malt

<Directions>
1.

Add sugar to rice vinegar, microwave for 5-7 seconds, and mix well.

Add shiokoji, mix well, and set aside.

2.

Remove leaves from shungiku stems.
If leaves are large, cut in 2-3 cm.
Diagonally slice or chop stems.

Blanch (put shungiku into vigorously boiling water), and when color brightens, transfer to cold water to stop cooking and prevent discoloration. 

When cold, drain.

3.

Grate daikon.

Gently squeeze out excess water from daikon (to the degree it is still very moist but does not drip without pressing), and place in mixing bowl.
Add sweetened vinegar, and mix well.

4.

Cut apple in half. (Only 1/2 apple is used for this recipe.)
Cut 1/2 apple in half again, remove core, and cut into 5-6mm thick slices.

Immediately put apple in grated daikon mixture, and mix well (this prevents discoloration of apple slices).

Squeeze out excess water from shungiku, and add to daikon + apple mixture. 

Mix well.
Ready to serve.

<Notes>

• If you don't have shungiku, any leafy greens work.
• Mizore-ae is also called oroshi-ae or amazu oroshi-ae. Mizore literally means sleet, ae means dress or mix, and oroshi is a shortened form of daikon oroshi [grated daikon]. Mizore [sleet] implies grated daikon in this dish -- an apt name during cool or cold seasons. 
• Kabu Japanese turnip is often used instead of daikon for oroshi-ae. Kabu imparts a milder, sweeter taste.
• If shiokoji is not at hand, salt works fine. If using salt, increase the amount of mirin somewhat (as shiokoji is both salty and sweet).