Steps

1. Wash the 30g of Dried Daikon for the salad by changing the water several times.
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2. Soak the washed Dried Daikon in water for 10 minutes to rehydrate.
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3. Drain the rehydrated Dried Daikon in a colander and squeeze out excess water.
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4. In a bowl, combine the drained 1 can of Canned Tuna, 1.5 tsp Chicken Granules, 2 tsp Vinegar, 1 tsp Grated Garlic, 1 tbsp Sesame Oil, 1 tbsp Toasted Sesame Seeds, and a pinch of salt. Mix well.
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5. Cut the squeezed Dried Daikon into 3cm wide pieces.
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6. Loosen the cut Dried Daikon and mix it with the prepared seasoning mixture.
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7. Add half a bag of Pea Sprouts, cut into bite-sized pieces, and mix everything together.
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8. Taste and adjust seasoning with salt if needed.
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9. Plate the salad and drizzle with Chili Oil if desired. [The Tip!] It's good to eat immediately, but it tastes even better after letting it sit for a while. It can also be made ahead.
   🕒 02:48
10. Peel the 100g Carrot and cut it into thin strips.
    🕒 03:19
11. Rehydrate 30g of Dried Daikon for the miso butter, squeeze out excess water thoroughly, and cut into bite-sized pieces.
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12. Melt 10g of Butter in a frying pan.
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13. Once the butter has melted, add the cut Carrot and Dried Daikon and stir-fry while loosening them.
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14. Stir-fry over low to medium heat for about 1 to 1.5 minutes until evenly coated with oil.
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15. Add 300ml Water, 0.5 tsp Dashi Powder, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Soy Sauce, 1 tsp Sugar, 1.5 tbsp Miso, and 100g Canned Corn. Mix well.
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16. Bring the mixture in the frying pan to a boil.
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17. Once boiling, reduce heat to medium-low, cover with a drop lid, and simmer for 10 to 15 minutes.
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18. After simmering for 15 minutes, turn off the heat when the liquid has reduced to about 1/3 of its original volume. Adjust taste with salt if necessary.
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19. Serve in a bowl and sprinkle with chopped Scallions.
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20. Finally, place 10g of Butter on top if desired. [The Tip!] It tastes better if you let it sit for a bit. If you have leftovers, try mixing them with scrambled eggs or using them as a filling for omelets.
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