Peal the skin off the daikon radish. Slice with a slicer and cut it in about 3 mm strips.
Transfer to a bowl. Rub with salt immediately.
Once it wilts and some water is coming out, rinse with water and drain in a sieve.
Cut the bacon into thin strips～
Stir-fry without oil (I am using a small frying pan).
Cover it with a lid if the oil jumps out of the pan too much and leave it alone.
Stop the heat when it becomes like this.
Transfer the daikon radish to a bowl while squeezing. Add the ☆ ingredients and mix.
When the ☆ ingredients has mixed evenly, add the bacon including the oil and mix.
Story Behind this Recipe
Because I had 2 daikon radishes... The fat from the bacon will solidify if you chill too much in the refrigerator, so I recommend to keep it at room temperature.
I divided the process into many steps so it would be easy to understand. When you are stir-frying the bacon at Step 6 with a lid and it's not browning evenly, use the lid as a shield and stir the bacon around occasionally. No need to be too diligent though.Use as much ponzu sauce and lemon juice as you like!