Two different versions- you can change up the ingredients!
We fell in love with the daikon salad at Chibo Okonomiyaki restaurant in Ebisu, Japan (from Ebisu station, follow signs to Ebisu Garden place, then go to 38th floor of the large bulding where all the restaurants are). Daikon is a very mild Japanese radish, it is more like jicama than radish. We ordered this before our okonomiyaki meal.
Here is my stab at recreating it:
Slice 1 daikon into very small matchsticks, then soak in salted water for 10 minutes. Drain, rinse and drain again.
Toss daikon in salad bowl with:
couple sprigs mizuna, chopped into 2 inch lengths (or substitute spinach, cut into strips)
optional: 5 small cherry tomato halves
optional: shiitake mushrooms, thinly sliced
optional: daikon sprouts
optional: abura-age tofu, rinsed and cut into strips
Mix dressing and pour over salad:
2 TB to 1/4 C mayonnaise
2 tea soy sauce
1/4 tea mustard powder
1/4 tea ginger powder
1 TB mirin or water
1- 2 teaspoons rice vinegar (komezu or su)
optional: 1/4 tea lemon zest
aonori (powdered nori) or sliced nori
thick strips of katsuobushi (fish flakes)