UMESHISO RECIPES

Steps:

• Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
• While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
• Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
• Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

Steps:

• -Wash cucmbers under running clear water and wipe them thoroughly with kitchen paper. -Cut both ends of cucumbers and discard. Tight-seal cucumbers inside a vynil pouch and break (instead of cutting) them roughly into bite-sized pieces by hitting them with pestle over a kitchen wooden board. -Discard pip/stone inside umeboshi and cut into small pieces. Cut the shiso into very thin strips. -In a bowl, mix thoroughly by hand cucumber, umeboshi and shiso. Add salt an sesame oil. Stir and serve. Note: Will be very tasty after being chilled inside the fridge. The best umeboshi for this recipe are the sweet ones pickled into honey. Make sure that the cucumber are dry after first washing them or the dish will be running with water. I personally add some sesame seeds for effect and taste!