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Daikon, Carrot, Persimmon, and Pomegranate Sunomono

Daikon, Carrot, Persimmon, and Pomegranate Sunomono

Makes approximately 5 servings

Recipe Note: The sunomono can be made and stored in the refrigerator ahead of time.  After about 6 hours the flavors start to become stronger, which I personally like, but which may be less appealing to some guests.  So if you’re planning on making this ahead of time, I would use it within 6 hours! Vegetable stock can be substituted for the dashi to make the dish vegetarian.

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

1. Make the sunomono dressing: In a medium bowl, combine the sunomono dressing ingredients and let it sit for about 30 minutes.

2. 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.

3. 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.