Grate the daikon and garlic, and mix well together with the soy sauce and vinegar.
Story Behind this Recipe
Our household steak sauce, passed down from my mother.
Thanks to this light sauce, we never feel heavy after eating, even when eating steak.
Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip. I use the part of the daikon closest to the leaf, which is sweet. As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used.