Wash 350 g daikon radish and cut it into rounds 3.5cm (1.5") thick.

Peel each round.

Use the peeler to shave off the sharp edges, making them rounded and less prone to breakage (chamfering).

Cut a crosshatch pattern on one side of each round. The cuts should be about 5mm deep.

Add enough water to cover the daikon to a large pot and add a pinch of salt.

Set the heat to high and immediately lower the prepared daikon rounds into the water.

Once it starts to bubble, reduce the heat to a simmer and cook for about 30 minutes or until fork-tender.

While you wait, heat 1 tbsp olive oil in a pan over a low heat and add 2 cloves garlic thinly sliced.

Tilt the pan so that the slices are submerged in the oil and cook over the low heat until golden and crispy (approx 3-4 minutes).

Turn occasionally and watch carefully to avoid burning.

Use chopsticks or a mesh spoon to remove the garlic chips from the pan and onto kitchen paper to absorb excess oil.

Save the garlic infused oil in the pan for later.

Next, peel 180 g potatoes and cut them into similar sized pieces.

Place them in a pot of cold water and add a generous pinch of salt.

Bring to a boil over high heat then reduce the heat to low and simmer for 10-15 minutes or until fork-tender.

Once soft, drain the potatoes and transfer them to a heatproof bowl.

Mash while they're still hot and add ½ tbsp butter.

Mix thoroughly until the butter has melted into the potatoes.

Gradually pour in 2 tbsp whole milk while mixing until smooth.

Season with ⅛ tsp salt (more or less to taste).

Once the daikon is cooked through, drain by pouring them through a colander and leave to dry in the steam for a few minutes.

Pat dry with kitchen paper if necessary, but be careful while they're hot.

Reheat your pan with the saved garlic oil from earlier over medium heat.

Place the daikon rounds with the scored side facing down and sear undisturbed for 3 minutes or until golden.

Then carefully flip them over and repeat on the other side.

While they fry, take a small bowl and add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp red wine and 1 tsp light brown sugar.

Once the daikon is browned on both sides, pour the sauce into the pan.

Swirl occasionally to heat evenly.

Once slightly reduced and syrupy, turn off the heat.

Flip once more so the scored side is in the sauce and rest for a few minutes.

Spoon the mashed potato onto serving plates and sprinkle with dried parsley and ground black pepper to taste.

Place 1-2 daikon rounds on top and garnish with your crispy garlic chips, a drizzle of toasted sesame oil, some finely chopped green onions and Japanese chili powder (shichimi togarashi).

Enjoy!