Rinse the dried kiriboshi daikon lightly in water and drain. Place it in a bowl, add enough water to submerge, and let it soak for about 15 minutes until softened. Squeeze out excess water and cut into bite-sized pieces.

Cut the green peppers in half lengthwise, remove the stems and seeds, and slice into 5mm wide strips. Place them in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 1 minute. Drain and let cool slightly.