Steps

1. In a bowl, add 30g of Dried Daikon (Kiri Daikon) and gently loosen it with your hands.
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2. Place the loosened dried daikon in a colander and rinse briefly to wash away surface dirt.
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3. Squeeze out all the water from the rinsed dried daikon thoroughly.
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4. Return the drained dried daikon to the bowl, add 200ml of water, and loosen it gently.
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5. Let it sit for 10 minutes to rehydrate the dried daikon. **(Key Tip!)** For salads, if it's too watery or over-rehydrated, it can become mushy. 200ml of water for 10 minutes is the optimal rehydration time.
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6. In a separate bowl, add 1 tbsp of Mayonnaise and 1/2 tbsp of Shiro Dashi (White Soy Sauce Base).
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7. Slightly open 1 can of Tuna and add only the oil to the bowl, avoiding the tuna chunks.
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8. Add an additional 1/2 tbsp of the rehydrated dried daikon water, and whisk vigorously until the dressing becomes thick and creamy.
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9. After 10 minutes, squeeze the rehydrated dried daikon thoroughly, loosen it, and add it to the bowl with the dressing.
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10. Mix well until the dressing and dried daikon are thoroughly combined.
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11. Add 1 can of Tuna and mix gently to maintain juiciness. **(Key Tip!)** Overmixing the tuna can cause it to lose flavor, so a gentle mix is sufficient.
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12. Transfer to a serving dish and generously grind Black Pepper over the top, if desired.
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13. Finish with a generous sprinkle of Grated Parmesan Cheese for a perfect completion.
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