Kikka Radish (encore)

1. Put the mirin in a small pan and heat it.
When it comes to a boil, add the sugar and salt.
Stir until dissolved.
Let it cool to room temperature, then add the vinegar.

2. Cut the daikon radish into rounds. Peel them and square them, cutting off the edges.

3. Make lattice-like cuts about two-thirds deep in each piece to make them look like flowers.

4. Soak the radish in 200ml of sweetened vinegar, and add the chopped pepper.
Refrigerate for at least an hour before serving.