• 20g kiriboshi daikon (dried daikon)
• 1/2 tbsp olive oil
• 150g German bratwurst
• 1 bay leaf
• 150ml French cider
• 2 pinches salt
• Black pepper, to taste
• Chopped parsley, to garnish

1. Rinse the kiriboshi daikon in a bowl, changing the water several times, then soak it in 400ml of water for 20 minutes. Drain and reserve the daikon water. Cut the daikon into ribbons and squeeze out any excess moisture.

2. Heat the olive oil in a pan over a medium heat. Add the bratwurst and brown all over. Remove the sausages from the pan and add the bay leaf and the squeezed kiriboshi daikon to the fat. Stir-fry until tender.

3. Add the French cider and the reserved daikon water. Season with salt and black pepper. Once it comes to a boil, reduce the heat. Cut the bratwurst into easy-to-eat pieces, add to the daikon and simmer for 4-5 minutes.

4. Serve the bratwurst, daikon and broth together on a plate, adding chopped parsley for colour.