Finely julienne the carrot, and blanch briefly in boiling water. Drain into a colander or sieve.
Finely julienne the turnip, sprinkle with a little salt and let rest for a while. When the turnip starts to get limp, squeeze out excess water with the carrot and plate.
Grind the toasted sesame seeds until it starts to get moist and oily. Add the kinako and sugar and mix, then add the rest of the flavoring ingredients and mix well. Pour over the salad, add the julienned shiso leaves as garnish and you're done.
Story Behind this Recipe
I came up with this menu to enter into a contest, with a particular emphasis on food that helps to make skin beautiful.
Grind up the sesame seeds after toasting them for the best flavor. By grinding the seeds well, you increase their nutrition value, since they become easier to digest! You can also use this dressing for goma-ae (vegetables etc. with sesame sauce) dishes!