Salmon Roe, Persimmon, and Daikon Salad from The Sushi Experience by Hiroko Shimbo

Name: Salmon Roe, Persimmon, and Daikon Salad from The Sushi Experience by Hiroko Shimbo
Ingredients: ½ yuzu citron or lemon rind, julienned; ¼ cup ikura (salmon roe); 1 medium persimmon, ripe but not too soft, or 4 to 6 dried apricots, cut into ¼-inch cubes (about 1 cup); 7-ounce head part of daikon, cut into ¼-inch cubes (about 2 cups); 1 tablespoon plus ¼ teaspoon salt; 2 tablespoons sugar; ¼ cup dashi (fish stock); ¼ cup komezu (rice vinegar)

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When bright orange persimmons (kaki) appear at fruit stands in the cold weather, daikon radishes are at their sweetest, too. In this dish, these two perfect mates make a light and refreshing side d...

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Ingredients

½ yuzu citron or lemon rind, julienned
¼ cup ikura (salmon roe)
1 medium persimmon, ripe but not too soft, or 4 to 6 dried apricots, cut into ¼-inch cubes (about 1 cup)
7-ounce head part of daikon, cut into ¼-inch cubes (about 2 cups)
1 tablespoon plus ¼ teaspoon salt
2 tablespoons sugar
¼ cup dashi (fish stock)
¼ cup komezu (rice vinegar)