Cut the unpeeled daikon radish into quartered slices. Finely chop the shiitake mushrooms.
Quickly boil the shirataki noodles, rinse with water, and cut into easy-to-eat lengths. Julienne the ginger.
Heat 1 tablespoon of sesame oil in a frying pan. Add the shiitake mushrooms and half of the ginger and stir-fry. Next, add the shirataki noodles and evaporate the moisture.
Next, add the daikon radish, add 1/2 tablespoon of sesame oil, and stir-fry until the corners of the daikon radish are transparent.
Add 100 ml of water and the dashi stock granules, cover with a lid, and steam over low heat until the daikon radishes are soft (about 10-15 minutes).
Once the daikon radishes are soft, add the honey and simmer a bit. Add the sake, soy sauce, and remaining ginger, and stir-fry over medium heat until the moisture is evaporated.
It's delicious if you stir-fry until the frying pan makes sizzling sounds and the water has evaporated.
Transfer to a plate and garnish with green onions.
