Steps

1. Peel the daikon radish thickly. [Key Tip!] The fibers between the skin and flesh are tough, so peeling thickly is recommended. The peeled skin can be julienned and used for pickles or kinpira.
   🕒 03:33
2. Cut the peeled daikon into 5cm lengths, then thinly slice them lengthwise. Finally, cut them crosswise into sticks slightly thicker than matchsticks.
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3. Trim the roots of the sprouts and cut them in half.
   🕒 05:00
4. Add the canned boiled scallops (1 can), including the liquid, to a bowl.
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5. In a separate bowl, combine 2 tbsp vinegar, 1 tbsp light soy sauce, 1 tbsp vegetable oil, and 2 tsp sugar. Mix well with the scallop liquid to create the dressing. [Key Tip!] Using light soy sauce helps the daikon radish maintain its white color. Vegetable oil can be substituted with olive oil or sesame oil.
   🕒 05:50
6. Add the cut daikon radish and sprouts to the bowl with the dressing and gently mix by hand until everything is coated. [Key Tip!] Mixing by hand helps the dressing penetrate the daikon radish more effectively.
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7. Refrigerate the salad for 20-30 minutes to allow the flavors to meld. [Key Tip!] Letting it sit for a while will soften the daikon radish and distribute the dressing evenly, making it even more delicious.
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8. Mound the salad onto a serving plate and sprinkle with a little black pepper. [Key Tip!] The salad will become even softer and more delicious if left for a day, so it's recommended to make a larger batch.
   🕒 08:00