Most of these ingredients can be found in Asian grocery stores
6 tablespoons of Umeboshi paste (It’s sour, but how ever much you prefer)
4 Shiso or Perilla leaves (If unavailable use sweet Thai basil leaves)
about a 6 long pieces Daikon
a bowl of ice cold water
Special tools: pastry bag, or ziplog baggie and a mandolin vegetable slicer.
Thinly slice daikon piece with a mandolin to get paper thin daikon. Place daikon slices into the ice cold water and let soak for about 25 minutes. This will take any bitterness out of the daikon and will make it extra crisp and fresh. (This can be optional) After soaking, drain daikon slices and set aside.
Take your shiso leaves and slice into ribbons. Set aside.
When drained, arrange on a plate (I like to make it look like a flower or something lovely.
If using a Ziploc baggie as a pastry bag, snip a small part of the tip off of a bottom corner of the bag, put in umeboshi paste, and squeeze the umeboshi paste onto the sliced daikon and top the salad with the shiso ribbons. Enjoy.
It is so simple and delish. My family has been making this easy salad for years, and we never get tired of it. By the way, if you cannot find umeboshi paste, you can make it yourself by pitting the umeboshi and give it a buzz in a food processor with a little water. If you have any questions I would love to answer them for you. Have a great day! :)