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