Make crisscross cut at the base of each tomato. Boil a pot of water and blanch tomato briefly, about 30 seconds. Transfer to a bowl of ice water. When cooled, remove the skin. Core and seed tomato and dice into small pieces.
Peel and finely grate daikon. Lightly squeeze out excess water from daikon – it should still be very moist but not drip without pressing.
Place daikon in a bowl and mix well with tomato, mirin, sake, maple syrup and salt.
Divide into 4 equal portions on individual serving plates and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.