3
The next day, take the daikon and ginger mixture out of the fridge and squeeze out any excess water. Bring the soy sauce, sake, vinegar and sugar to the boil in a saucepan, then add the daikon and ginger. Bring to the boil again, then drain, reserving both the liquid and the daikon and ginger mixture. Reduce the liquid by half, then add back to the daikon and ginger mixture along with the dried chilli. Store in the fridge until needed