This stunning salad from chef Hidekazu Tojo calls for few ingredients, but those that are included are distinctive. Featuring pine mushrooms, persimmon, and Japanese cucumber, this easy-to-prepare side is a great way to impress dinner guests without breaking a sweat. Ideal for this time of year—pine mushrooms and persimmons are autumnal in both flavour and availability—now is the time to whip up this delicious dish.
1/2 medium pine mushroom
1/2 Japanese cucumber
1 tablespoon rice vinegar
1 tablespoon mirin
1/4 teaspoon light soy sauce
1 teaspoon olive oil
1/8 teaspoon salt
Pepper to taste
Cut the pine mushroom, persimmon, and cucumber into 1.5-centimetre-wide cubes.
Place pine mushroom cubes in a bowl and mix with a sprinkle of salt.
Place cucumber cubes in a separate bowl and mix with a sprinkle of salt.
Leave pine mushrooms and cucumber for 10 minutes.
Whisk together all dressing ingredients until emulsified.
After 10 minutes, use a paper towel to soak up the excess moisture from the mushroom and cucumber cubes. Be gentle, do not squeeze.
Place all fruits and vegetables in a bowl, lightly toss with the dressing and serve.