• 1 1/2 cup chopped daikon
  • 3/4 teaspoon salt
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sesame oil (optional)


  • In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  • Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl.
  • Stir in rice vinegar, black pepper and, if desired, sesame oil.
  • Cover, and refrigerate at least 8 hours.

Serves 4

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