Cut the daikon radish into 5 cm across.

Peel the daikon

Place it lengthways and slice thinly.

Lay the slices on top of each other.

Cut into thin julienne strips.

Soak them in a bowl of icy cold water to add extra crispness.

Lightly cook the pork by moving around the boiling water. But be careful not to overcook it.

Soak the pork in icy cold water, then drain.

(To make the Koumi sauce)
Chop the Japanese leek, garlic and onion.

Place the sesame oil in a frying pan and stir fry chopped leek, garlic and ginger on medium heat.

In a small bowl, combine soy sauce, vinegar and sugar. Once the ingredients in the frying pan are well cooked, add mixed sauce and heat it.

Present all ingredients on a plate. Pour the koumi sauce when you eat.