Quick-Pickled Persimmon and Daikon

Ingredients

• 1 persimmon, cut into 1/4-inch slivers
• The top 4 inches of a young, tender daikon, cut into a fine julienne
• 1 tablespoon of salt
• 3 tablespoons rice vinegar
• 1/4 cup dashi
• 1 teaspoon sugar
• Additional salt, to taste

Directions

1. Put the daikon in a bowl and work it together with the measured salt. Set it aside for 15 minutes.
2. In a separate bowl, stir the rice vinegar with the dashi and sugar until combined. Season with a pinch of salt, tasting as you go.
3. Tip the daikon into a colander and give it a short rinse with cold water. Let it drain, then press it hard between your hands to force out the extra moisture. Taste it now: it should be crisp, gently seasoned, and a little sweet, with no bitterness. If it has crossed into too-salty territory, rinse it again and squeeze it dry once more.
4. Add the daikon and persimmon to the vinegar mixture and toss until evenly coated. Eat right away, or chill for up to 4 hours.