Seiyo meshida to ebi no tosazu-oroshi-ae / lady fern fiddleheads and shrimp in bonito flake infused vinegar dressing with grated daikon radish

Grated daikon radish adds a slightly spicy, refreshing note to the dressing. Aside from taste, since daikon's digestive enzymes work best when uncooked, adding grated daikon makes the dish a nice companion for something cooked with oil.

1/2 of recipe: 
54 calories; 8.8 g protein; 0.2 g fat; 3.9 g carbohydrate; 2.0 g net carbs; 150 mg sodium (with usukuchi pale soy sauce with standard sodium content and 50% reduced-sodium koikuchi regular soy sauce); 65 mg cholesterol; 1.9 g fiber; 215 mg potassium


<Ingredients>

6-7 seiyo meshida lady fern fiddleheads (67 g blanched in photo)
Small handful (50-60 g) shrimp (54 g boiled & peeled coon shrimp in photo)

For tosazu-oroshi dressing
Tosazu bonito flake infused vinegar dressing
     2 tsp rice vinegar
     1/2 tbsp mirin
     1/2 tsp usukuchi soy sauce
     1/2 tsp koikuchi regular soy sauce
     1/2 tbsp dashi
     1 g katsuobushi bonito flakes
1-2 cm (approx. 50-60 g) daikon radish (56 g in photo)

<Directions>
1.
Make tosazu bonito infused vinegar dressing as in kinshi uri no tosazu-ae (spaghetti squash in bonito flake infused sweetened rice vinegar dressing).

2.

While waiting for tosazu to cool, peel and grate daikon radish.

Cut meshida lady fern fiddleheads into 3-4 cm.

3.

Gently squeeze grated daikon (to the point where liquid does not constantly drip), and place in a prep bowl.

Mix with tosazu. 
Tosazu-oroshi dressing is ready.

4.

Add lady fern fiddleheads and shrimp, and mix well.

Ready to serve.

<Notes>

• Vegetables and seafood can be grilled (without oil) for additional toasty aroma, instead of boiling or blanching.
• Tosazu [lit. tosa vinegar] is a versatile dressing and goes especially well with seafood and vegetables. Tosa is an old name for today's Kochi Prefecture, which is famous for bonito. In turn, tosa as part of the name of a dish implies the ingredient, usually bonito flakes.
• Oroshi refers to daikon oroshi [grated daikon radish].
• The basic tosazu above is on the strong tasting end. Add more dashi for a milder result. More sweetener can be added to your taste. The mirin used above is softly sweet and its sweetness does not linger compared to mirin-style seasoning (syrup added) or other sweeteners.
• Nutrition figures above are based on the assumption that 65% of tosazu-oroshi is consumed. Sodium content is calculated based on measurements of dressing remaining in the prep bowl and serving bowls. For lady fern fiddleheads, since specific nutrition information is not found, kogomi ostrich fern fiddlehead information is used, and its potassium content is calculated based on the assumption that 70% is released while blanching.