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This salad is at its most elegant when the diameter of the daikon and carrot is similar to that of the persimmons. If you can’t find extra fat carrots, slicing thinner ones on the diagonal makes a nice presentation, too.
1 daikon radish (3 to 4 inch diameter), peeled
1 very thick, large carrot, peeled
2 teaspoons sea salt
½ cup Iio Jozo apple vinegar
½ cup mirin
2 tablespoons sugar
2 teaspoons salt
1-x-1-inch piece of Aimono Rausu konbu
2 Fuyu persimmons, peeled
Extra virgin olive oil
Slice the daikon and carrot into extremely thin rounds, preferably using a mandolin (or a very sharp knife and some patience), stopping when you have sliced 1 packed cup of each. Slice both peeled persimmons into extremely thin rounds, again using a mandolin or your knife paired with patience.
Reserve the persimmons. Place the sliced daikon and carrot in separate bowls, and add one teaspoon salt to each. Toss to coat and let sit 10 minutes, then massage until liquid comes out; pour off the liquid. Repeat the process (without adding more salt) every 10 minutes for 1 hour.
In the meantime, add the vinegar, mirin, sugar and salt to a non-reactive saucepan and bring to a boil. Add the konbu, immediately remove from the heat, and chill.
Put the sliced persimmon, daikon and carrot in a large mixing bowl. Toss with the vinegar-mirin mixture, removing the konbu. Taste, season if need be, and transfer to a serving platter. Drizzle with olive oil to finish.