Peel the daikon radish and slice it into very thin, small pieces.

Toss the daikon with salt and let it sit for 10 minutes. Transfer to a paper towel or clean kitchen towel and squeeze out as much moisture as possible.

Add the soy sauce, sake, rice vinegar, and sugar to a saucepan. Simmer over medium-low heat for about 2 minutes.

Add the daikon and ginger, bring to a quick simmer, then transfer the vegetables to a storage container.

Continue simmering the liquid for 3 to 4 minutes until slightly reduced, then pour it over the vegetables and sprinkle with sesame seeds.

Enjoy immediately or chill in the refrigerator for about 20 minutes before serving.