For the daikon, I used the spicy root tip, but I recommend using the top.
Slice into 7-8 cm sticks.
Heat sesame oil in a frying pan, then sauté the daikon sticks on medium-high heat. When they start to become translucent, sprinkle dashi stock granules, then drizzle soy sauce into the pan from the sides.
Transfer to a serving dish, garnish with shaved bonito and white sesame seeds, then serve! How fast is that?
If you have shiso leaves, slice and sprinkle on top! That will add a nice touch, and a tasty accent.
Story Behind this Recipe
All I had in the fridge was daikon!!!
I prefer to sauté the daikon until it browns a bit. If the daikon cooks for too long, it'll start to wilt to a stewed texture, so be quick when sautéing!