Daikon, carrot, persimmon, and pomegranate sunomono

Ingredients

Sunomono Dressing:

• 1/4 cup rice vinegar
• 1/4 cup dashi
• 2 tablespoons granulated sugar
• 1 tablespoon salt
• 10 ounces daikon radish, cut into 2-inch long matchsticks
• 2 teaspoons salt
• 1 medium fuyu persimmon, ripe but not too soft, cut into 2-inch long matchsticks
• 1 medium carrot, cut into 2-inch long matchsticks
• 1 cup fresh pomegranate arils

Preparation

• Make the sunomono dressing: In a medium bowl, combine the sunomono dressing ingredients and let it sit for about 30 minutes.
• Make the sunomono: In a medium bowl, toss the daikon matchsticks with the tablespoon of salt, and let stand for 10 minutes. Then transfer the daikon to a colander, briefly rinse it under cold running water, then drain it and squeeze it tightly to remove excess water. Taste the daikon—if it is too salty, rinse, drain, and squeeze it again.
• In another bowl, toss the daikon, carrot, persimmon, and pomegranate arils with the dressing. Cover the bowl and let the sunomono rest in the refrigerator until ready to serve. Serve chilled.

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