how do you do your shiso dressing? ditto for the chile braised daikon.... Shiso dressing? I puree shiso with oil (EVOO sometimes, grapeseed in this case) and citrus juice. Season. I cut the daikon into 1 inch cubes, sear on a griddle, turn down heat, season, pour a ladle of chile sauce overtop, flip them around, cover with a few wok lids and let them steam a bit. Flip them around. The sauce reduces to a glaze. The chile sauce in this case was made with a puree of toasted chilhuacle negro, s&p, vodka, shallots, garlic. I had it left over from another menu.