Steps

1. Trim the ends off the cucumber.
   🕒 00:38
2. Cut the cucumber into 3mm cubes.
   🕒 00:42
3. Peel the daikon radish.
   🕒 00:50
4. Cut the daikon radish into 3mm cubes, the same size as the cucumber.
   🕒 00:54
5. Add 1/2 tsp salt to the chopped cucumber and daikon radish and mix well.
   🕒 01:05
6. Place a weight on the vegetables and let them sit for 30 minutes.
   🕒 01:08
7. In a storage container, combine 2 tbsp Shiro Dashi (White Soy Sauce Base), 1 tbsp vinegar, 2 tsp sugar, and 1 tsp sesame oil. Mix well.
   🕒 01:23
8. Squeeze out the excess water from the salted vegetables and add them to the container from step 7.
   🕒 01:41
9. Remove the stems from the shiso leaves, finely chop them, and add to the container.
   🕒 01:50
10. Finely chop the myoga ginger and add to the container. (Tip: If you find the flavor too strong, thinly slice the myoga lengthwise, soak in water for about 10 minutes, drain, and then mince for a milder taste.)
    🕒 01:59
11. Finely chop the 2 stalks of green onions.
    🕒 02:19
12. Add the chopped green onions and 2 tbsp toasted sesame seeds to the container and mix everything thoroughly.
    🕒 02:24
13. Taste and adjust seasoning with salt if needed.
    🕒 02:30
14. For an even more delicious flavor, let the marinated condiments chill in the refrigerator for 1-2 hours to allow the flavors to meld.
    🕒 02:39
15. The Devilishly Delicious Marinated Condiments are complete.
    🕒 02:48