Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce | Gourmet Traveller

Ingredients

• 300 gm Jap pumpkin, cut into 5mm-thick slices
• 60 ml extra-virgin olive oil (¼ cup)
• Plum dipping sauce
• 100 gm umeboshi (see note)
• 1½ tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sake
• 2 tbsp mirin
• Duck yakitori
• 1 duck breast, sliced lengthways into 5mm-thick strips (about 300gm)
• 60 ml soy sauce (¼ cup)
• 2 tsp honey
• 2 tsp shichimi togarashi spice mix, plus extra to garnish (see note)
• Shiso and daikon salad
• 150 gm daikon (white radish), cut into thin ribbons using a mandolin or sharp knife
• 12 shiso leaves (see note)