Quickly rinse the kiriboshi daikon and drain well. Julienne the carrot and the cucumber, lightly salt and squeeze drain excess water.
For people with weak teeth, if you lightly boil the daikon in dashi stock (not listed) it'll be easier to chew.
You can use kombu that you've been using beforehand to make dashi stock. If you're using new kombu, cut it up with scissors.
Add the kiriboshi daikon, cucumber, carrot and kombu to the combined flavoring ingredients and leave it all to soak for 1 hour.
Adjust the taste with the chunky ra-yu. Or the eaters can add as much as they prefer.
If you want a sweeter salad, add mirin or maple syrup. I think the sweetness of the kiriboshi daikon is plenty though.
Story Behind this Recipe
I'm basically addicted to chunky ra-yu.
You don't need to pre-soak the kiriboshi daikon. Soak in the seasoning instead. You can use water instead of dashi stock if you like. I didn't add much soy sauce because of the saltiness of the ra-yu. If using normal ra-yu, you can add a bit more soy sauce.