Instructions: Cut Japanese radish into 1-inch thick rounds and peel. Boil until semi-transparent and tender in water used for rinsing rice. Soak in water.

Dry with cloth or paper towel and soak in marinade sauce about an hour, turning several times for even seasoning.

Heat sesame oil in frying pan; pan-broil daikon on both sides.

Prepare garnishes: Trim off tip of Japanese mushroom stem; slice mushroom diagonally. Cut garlic stems into 1 1/2-inch pieces. Heat salad oil in frying pan, saute garlic stems and Japanese mushrooms; season with salt and sake.

Arrange daikon on serving plate together with the prepared garnishes.

This recipe yields 4 servings.

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