Carefully untangle the kiriboshi daikon. This helps the flavor to come out. You don't have to wash it, but this concerns you, wash it.
Pour water into a pot, add the daikon, and slowly bring to a boil on low heat. It'll take about 10 minutes.
Once it's boiling and small bubbles form, reduce to low heat, cover with a lid, and simmer for about 20 minutes. Don't let it boil over.
Strain in a sieve, etc. and it's complete! This time I made about 250 ml. Enjoy it warm or at room temperature.
Cook the leftover kiriboshi daikon as another dish.
Story Behind this Recipe
This is a typical dish for a macrobiotic diet. It helps burn off old accumulated fat (especially animal fats) from your internal organs. It causes some pretty strong diuresis, so drink only one cup at a time. If you like the taste, you can enjoy it every day, but try to avoid drinking for prolonged periods.
The amount of the water should be 4-5 times that of the kiriboshi daikon (this time I used 5 times). Adjusting the heat to the amount you make and the richness, so adjust accordingly. You can make a huge batch and store in the refrigerator for 3 or 4 days. Make sure to warm it to at least room temperature before drinking.