Ukogi no Horohoro Chopped Shoots, Daikon, and Walnuts

Use only cultivated ukogi shoots sold for eating and remove thorns and tough stems. Swish through two changes of cold water and drain in a clean sieve. Boil 1L water with 5g additional blanching salt. Blanch 15g ukogi shoots for 30 seconds, transfer immediately to ice water, and squeeze firmly with both hands once cold. Finely chop the blanched ukogi, 10g miso-pickled daikon, and 20g walnuts separately to about 3mm, just coarser than rice grains. Cut the walnuts from two directions so no large pieces remain. Toss the three ingredients loosely with chopsticks. Taste the salt from the pickled daikon, then season gradually with up to 5ml soy sauce and 1g salt and divide into two bowls.