Steps

1. Prepare a colander and a bowl. Add 30g of dried daikon radish and break it apart with your hands.
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2. In a bowl of water, vigorously wash the dried daikon radish by swishing it around to remove dirt. Repeat this process quickly about 3 times. (Key Tip!) Washing quickly in a short time removes impurities and off-flavors while preventing the loss of sweetness and aroma.
   🕒 01:12
3. Squeeze out the excess water from the washed dried daikon radish and return it to a separate bowl.
   🕒 01:34
4. Spread out the rehydrated dried daikon radish so it can easily absorb water.
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5. Add 200ml of water to the dried daikon radish, break it apart with your hands, cover with plastic wrap, and let it rehydrate for 15 minutes. (Key Tip!) The amount of water and rehydration time are crucial for maintaining sweetness, flavor, and texture.
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6. In a bowl, add 1.5 tbsp of soy sauce ([A]).
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7. Next, add 1 tbsp of vinegar ([A]) and 50ml of cooking sake (rice wine) ([A]).
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8. Add 1 tbsp of sugar ([A]).
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9. Further add 5g of salted kelp ([A]) and sliced chili pepper to taste ([A]).
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10. Transfer the mixed [A] seasonings to a pot, and gently heat over low heat, stirring constantly until it boils to evaporate the alcohol.
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11. Once boiling and the alcohol has evaporated, turn off the heat. Add 2.5g of bonito flakes (katsuobushi) ([A]) and let it steep for about 5 minutes using residual heat to draw out the umami. (Key Tip!) Boiling bonito flakes can diminish their flavor, so add them after turning off the heat to steep.
    🕒 03:59
12. Remove the plastic wrap from the rehydrated dried daikon radish, squeeze out the excess water tightly, and transfer to another bowl. (Key Tip!) Thoroughly squeezing out the water allows the flavors to penetrate better and prevents the marinade from becoming diluted.
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13. Spread out the squeezed dried daikon radish and use kitchen shears to cut any excessively long pieces for easier eating.
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14. Pour the prepared marinade over the dried daikon radish and mix until it absorbs the liquid and becomes almost dry.
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15. Once everything is combined, gather the dried daikon radish in the center, press lightly, and eliminate any gaps.
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16. Cover tightly with plastic wrap again to remove air, and let it rest in the refrigerator for about 1 hour to allow the flavors to meld.
    🕒 05:46
17. Remove from the refrigerator, loosen slightly, and arrange in a serving dish.
    🕒 06:08