Wafu Daikon Salad (Shredded Radish with Japanese Soy Dressing)

Trim the rough outer parts from 260 g daikon and cut it into very thin, even strips. Soak the shredded daikon in plenty of cold water for 5 minutes, gently separating any strands that cling together. Drain it in a sieve and press it with paper towels until the water between the strips has been removed. Make the dressing with 1.5 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring until the oil is distributed through the mixture. Immediately before serving, add the dry daikon and 30 g radish sprouts to the dressing. Lift and turn the vegetables briefly instead of pressing them, then transfer them to a plate. Add 4 g bonito flakes and tear 1 sheet of nori into small pieces over the top. The drying step matters because water carried from the cold soak would dilute the measured soy dressing. Have the bonito and nori ready before tossing the vegetables, since the dressed daikon and sprouts begin releasing water as they stand. Adding the nori last and serving immediately keeps it from sitting in the dressing.