In this bento box from last fall is a flavorful sunomono (vinegared dish) of daikon and persimmons. Great for this time of the year, and a snap to put together.
1/2 daikon
2 persimmons
1 1/2 Tablespoons sugar (or mirin)
1/2 cup rice vinegar
2 Tablespoons soy sauce
2/3 cup dashi
Mix in a saucepan the sugar, rice vinegar, and dashi and bring to heat until sugar dissolves. Remove from heat and cool to room temperature.
Peel and julienne the daikon, sprinkle with salt and set aside to sweat. Peel and remove the seeds from the persimmons. Julienne and set aside.
Squeeze the daikon of excess water and combine with persimmons in vinegar dressings. Marinate overnight. Will keep for several days.
Note: Sanbaizu dressing comes from Tsuji's Japanese Cooking, A Simple Art cookbook. This is a great cookbook and hands down the only cookbook I carry as I move around the world.
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