Easy, Crunchy Vinegared Kiriboshi Daikon

• 50 grams Kiriboshi daikon
• 1 Kombu
• 2 tbsp *Soy sauce
• 1 tbsp *Sugar
• 1 tbsp *Sake
• 3 tbsp *Vinegar
• 1 *Red chili peppers (optional)

1. Soak the kiriboshi daikon in water to rehydrate.
2. Refer to the instructions on the package.
3. *Slightly reduce the soaking time to maintain firmness.
4. Thinly slice the kombu.
5. (Julienne the kombu leftover from making dashi.
6. If using dried kombu, cut them into slivers with scissors.)
7. Combine the * ingredients in a pot, bring to a boil, then turn off the heat.
8. Add the kombu and rehydrated kiriboshi daikon and toss it all together.

daikon, sugar, vinegar, red chili peppers

Taken from cookpad.com/us/recipes/188127-easy-crunchy-vinegared-kiriboshi-daikon (may not work)