Daikon is a Japanese radish, also known as mooli. It is long and white and has the pleasantly peppery flavour you associate with radish, but with a slightly earthy flavour similar to beetroot. You can use regular sesame seeds here, but Moto would always use the rounded black Japanese ones.
Peel the daikon and cut into long thin strips or julienne. Soak for 5 minutes in ice cold water to crisp it up and freshen the peppery flavour. While it’s soaking, roast the sesame seeds in a dry pan over a medium heat.
Drain the daikon, pat dry in a cloth and put in a dish. Sprinkle with the roasted sesame seeds and the cress, and then drizzle with the goma-dare (sesame dressing). Serve immediately.
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