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1
To prepare the daikon:
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2
Peel th slice daikon, thinly slice it and cut them into 18 inch sticks.
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3
Add them into a mixing bowl, add 2 teaspoons of each salt and sugar.
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4
Toss until well combined and allow to sit for 10 minutes.
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5
Some liquid will be extracted.
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6
Rinse the radish under the cold water and drain well.
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7
Return them into the bowl and mix well with the seasoning ingredients, and set aside.
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8
To prepare the cucmber:
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9
Cut the cucumber in half lengthwise and slice each half very thin half moon shape.
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10
Add them in a bowl and add 1 teaspoon of salt and allow to sit for 10 minutes.
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11
Rinse under the cold water, drain and squeeze out the excess water.
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12
Heat the vegetable oil in a nonstick skillet over medium heat and stir constantly, stir in salt and sesame seeds, and cook for about 2 minutes.
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13
Remove from heat and set aside.
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14
To prepare the zucchini:
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15
Cut the zucchini into 2-inch logs.
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16
Slice the zucchini into 1/4 inch sticks.
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17
Heat vegetable oil over medium heat.
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18
Stir in zucchini and cook for 1 minutes.
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19
Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
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20
To prepare the mushrooms:
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21
Thinly slice the mushrooms and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes.
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22
Set aside.
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23
To serve:
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24
Place rice in the individual serving bowl.
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25
Arrange vegetables on top of the rice.
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26
Top with a fried egg if needed with sauce over each bowl.
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27
Mix well and serve.
