When New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for this daikon salad, we started experimenting. We found we liked a little grated daikon in the dressing (it gives it the punch it needs) and the nutty-peppery mix of sunflower sprouts and daikon—but any kind of fresh sprouts will do.
- 2 tbsp. mirin (sweet cooking rice wine)
- 2 tbsp. seasoned rice wine vinegar
- 1 small dried hot chile (such as thai), slit lengthwise
- 1 1⁄4 lb. daikon
- 2 cups trimmed sunflower sprouts
- Salt or soy sauce