- 1 (10-ounce) piece daikon radish, peeled
- 3/4 pound medium shrimp, peeled
- 1 tablespoon vegetable oil
- 3 tablespoons mirin (Japanese sweet rice wine)
- 1 1/2 tablespoons rice vinegar (not seasoned)
- 2 1/4 teaspoons umeboshi plum vinegar
- 2 tablespoons umeboshi plum paste
- 1 1/2 teaspoons reduced-sodium soy sauce
- 3/4 teaspoon packed light brown sugar
- 4 1/2 tablespoons vegetable oil
- 3 tablespoons finely chopped green shiso leaves (about 9)
- an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)
- Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
- While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
- Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
- Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.