Daikon Radish Strips

• 200 g (7 oz) piece daikon radish

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.