Ok this is an old recipe, but I love it! You never see this in restaurants in the US.
This time I used a mandolin slices to cut the daikon into thin rounds, instead of using a veggie peeler to get thin strips. Either way it is yummy!
Mizuna (or substitute chopped lettuce or spinach)
Katsuobushi (freeze dried fish flakes from a fish called Katsuo I think- see photo at right. This is nothing to be scared of- really tasty! get the more expensive kind that has larger flakes instead of powder. The powdery kinds are meant for making dashi soup stock)
Dressing: mayo, soysauce, ginger powder, mustard powder to taste