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Easy
By Martin Benn
Published 2014
Peel the daikon and then place on a Japanese slicer and spin into a continuous strip of thinly sliced daikon (or slice thinly using a mandolin). Roll into a cylinder shape and, using a sharp knife, cut very thin strands of the daikon. Place the daikon strips into a container of iced water and refrigerate for 3–4 hours until required.