Steps

1. Peel radish (1/2, 400g) thinly with a peeler. [The Key!] For a crunchy texture, peel thinly. Set the peel aside for an arrangement recipe.
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2. Cut the peeled radish into 5-6cm lengths and then into thin strips about 8mm wide.
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3. Place the thinly sliced radish in a bowl, add 1 tsp salt, and mix thoroughly to ensure it's evenly coated.
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4. Cover the surface of the radish with plastic wrap, place a weight on top (like a bag filled with water), and let it sit for 30 minutes.
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5. Peel 20g ginger, slice thinly, then julienne.
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6. Cut 1 chili pepper in half, remove the seeds, then slice into rings.
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7. After 30 minutes, remove the weight and plastic wrap. Squeeze out the liquid from the radish firmly with both hands. [The Key!] Thoroughly squeezing out the liquid from the radish will result in a crispier, crunchier texture.
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8. In a frying pan, combine 70ml soy sauce, 80g sugar, 50ml vinegar, and 2 tbsp cooking sake (rice wine). Heat over medium heat. Stir well and bring to a boil.
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9. Once boiling, add the squeezed radish and stir while gently heating until it boils again, then immediately turn off the heat. [The Key!] Briefly heating the radish with the marinade helps to remove moisture, enhance the crunchiness, and makes it easier for the flavor to penetrate quickly. Avoid overheating, as it will compromise the texture. Heating until the edges of the pan are just simmering is sufficient.
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10. After turning off the heat, remove the radish from the pan to a colander and transfer to a storage container. Return the marinade to the frying pan. [The Key!] As the radish releases moisture, re-boiling the marinade will improve its shelf life.
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11. Return the marinade in the frying pan to medium heat and bring to a re-boil.
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12. Once boiling, add the julienned 20g ginger, 3g salted kelp, and the sliced 1 chili pepper. Stir briefly and turn off the heat.
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13. Let the finished marinade cool down for about 10 minutes. Once no longer piping hot, pour it over the radish in the storage container. [The Key!] Pouring the hot marinade will further cook the radish and reduce its crunchiness. Always let it cool down before pouring.
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14. Press plastic wrap directly onto the surface of the radish. Marinate in the refrigerator for 30 minutes. [The Key!] Marinating time is a guideline. Once it reaches your desired flavor, drain the excess liquid to prevent it from becoming too salty. It can be stored for about 5-7 days.
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15. After 30 minutes, remove the plastic wrap. Taste and if the flavor is to your liking, drain the radish in a colander and discard the excess liquid. Transfer to a storage container and keep refrigerated.
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16. (Arrangement Recipe) Cut the reserved 20g radish peel into bite-sized pieces, about 4 portions.
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17. Heat 1/2 tbsp sesame oil in a frying pan over medium heat for about 30 seconds.
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18. Once heated, add the radish peel and stir-fry. When the oil is absorbed, add 1/4 tsp grated garlic and stir-fry for about 1 minute.
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19. Add 1/2 tsp shiro dashi (white soy sauce base) and 2g bonito flakes (katsuobushi). Stir-fry until the shiro dashi is incorporated and the moisture has evaporated. It's done.
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