Please note – this dish was made on location in Japan so some of the ingredients may be difficult to source. You should be able to find most of them in Japanese delis or grocers.
2 umeboshi dried salted plums
¼ tsp fresh ginger, grated
1 tbsp soy sauce
1 tsp mirin
1 tbsp olive oil
1 each of grapefruit, orange, blood orange, mandarin and yuzu (if available), peel and pith removed and flesh cut into segments
3 small radishes, quartered
½ cup mixed dried seaweed, rehydrated
½ bunch mizuna, cut in half
½ an avocado
½ bunch chives
baby shiso leaves or cress, to garnish
Remove the skin from the umeboshi and place the flesh in a bowl, along with the ginger, soy sauce, mirin and olive oil. Whisk everything together until combined. Set aside.
Place the prepared citrus in a bowl with ¼ of the dressing and toss to combine. Place this mix on one side of a serving dish.
Squeeze out the liquid from the seaweed and add it to the other side of the dish. Drizzle a tablespoon of the dressing over the seaweed.
Place the mizuna on another side of the dish. Place the avocado half on top of everything and drizzle over the remaining dressing. Garnish with chives and shiso leaves or cress, if using.