Let me start by saying, I hate Daikon radish! But I might not hate it that much anymore. My wife Satsuki has made something I would never put in my mouth into a tasty dish that I salivating for more.
She cuts the Dikon into several pieces (around 2-inch thick), sautéed it with sesame oil and salt and then top it off with grated Dikon, dried bonito flakes and water crest. With a little sesame oil drizzle on top, makes the Daikon very flavorful.
Do I still hate Daikon radish? Yes I do! But not this one.
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