Peel the daikon and cut thick slices the size of scallops.
Trim the outer edges of both top and bottom to make the slices more realistic.
Score a shallow cross on top to allow the broth to more easily penetrate.
In a cooking pot, place each slices on the bottom and cover with water and the tablespoon of dry rice (for the starch).
Simmer covered for 20 minutes. Drain and rinse any slimminess.
Combine the soy sauce, sesame oil, sugar ,salt and vegetable broth.
Put the daikon back in the pot, and pour broth over making sure that it covers all sliced. Simmer for another 20-30 minutes covered.
Use a toothpick to make sure the radish is tender.