http://www.lomejordelagastronomia.com...
The brief recipe says that you just cut a white radish (or daikon, I'm guessing) into very long and thin strips, but I still don't imagine that it would be as flexible and pliable as it looks in that photo. Or maybe I'm wrong and it really is that simple? The recipe also asks that you soak the strips in a sauce, but I've soaked radish in vinegar for quick pickles and it doesn't get so bendy in my experience.
Anyone have any ideas?
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