Korean pickled potato salad (peeler)

Pickled vegetables

• 250 g soy sauce
• 200 g white sugar
• 250 g white wine vinegar
• 1 daikon (approx. 400-600 g), trimmed, peeled, cut into quarters and finely sliced.
• 1 carrot, peeled and cut into slices (3 mm)
• 2 fresh long red chillies, trimmed and thinly sliced, plus extra to garnish

Potato salad

• 800 g new baby potatoes, cut an even size that fit through hole in mixing bowl lid
• 1600 g water
• 1 tsp sea salt
• 3 spring onions/shallots, trimmed and cut into pieces, plus extra to garnish
• 200 g Kewpie mayonnaise
• ¼ tsp sesame oil
• 1 Lebanese cucumber, cut into quarters and sliced