To prepare the sesame dressing, add all the ingredients in a bowl and mix well.
Rinse shungiku leaves and drain dry. Remove thick stems and discard. Chop the leafy parts into bite-sized pieces.
Peel and cut daikon into bite-size wedges of
Boil a pot of water and add daikon and rice. Simmer for about 20 minutes or until daikon is tender. Remove and drain well.
Heat sesame oil in a pan. Add boiled daikon and cook until the pieces are a little charred around the edges. Add soy sauce and cook for another 1 minute.
Place shungiku and daikon on 4 individual serving plates, spoon the sesame dressing over and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.