Chop the daikon into 1.5 cm thick rounds. Score both sides in a lattice pattern. Sprinkle with salt (not listed), then let sit.
Heat the frying pan, pour in oil (not listed), then place the daikon in the pan. Pan fry both sides until crispy brown, cover with a lid, then steam for about 10-15 minutes.
When the daikon become tender, swirl in the rice vinegar. When the vinegar evaporates off, add the soy sauce and coat evenly. When the daikon starts to give off a roasted fragrance, they're ready to serve!