Japanese style mix with daikon and miso in olive oil

Cook 2 tablespoons of rice in a saucepan of unsalted water for 15'. Strain and keep the cooking water, the rice will no longer be needed. Crush a few grains of Sichuan pepper. Peel the potatoes, grate them into flakes, season with Sichuan pepper and mix with flour. Cook the potato mixture in a hot pan coated with oil for 2-3 minutes per side, using a metal ring to shape it. Prepare 8 galettes, place them on a plate and brush them with soy sauce on both sides. 

Peel all the daikon, slice 1/4 of it very thinly and put the slices in water and ice. Cut the rest of the daikon into 1/2-inch-thick rounds and blanch them for 3-4 minutes in the rice cooking water you previously set aside. Mix 1 tablespoon of soy sauce, 1 tablespoon of sake, 2 tablespoons of raisin wine and half a teaspoon of sugar. Heat a frying pan and then carefully pour in the soy, sake and raisin wine mixture, add the blanched daikon slices, and cook, reducing the heat slightly, until the sauce has been absorbed by the daikon slices: this will take 2-3 minutes.

Place the miso in an immersion blender with the juice of 1 lime and 40 g oil and blend until a mayonnaise is obtained. Slice the tofu into thin strips. Serve by alternating cooked daikon slices with potato wedges and tofu, drizzle with miso mayonnaise and top with raw daikon. Decorate to taste with grated lime zest.

Source: 

https://www.lacucinaitaliana.it/ricetta/antipasti/misto-alla-giapponese-con-daikon-e-miso/