Begin by rinsing the small dried shiitake mushrooms under running water to remove any impurities. Place them in a bowl and cover with hot water. Allow the mushrooms to soak for 2 hours, or overnight if you have time.

Once the shiitake mushrooms have soaked, strain the soaking liquid through a fine mesh sieve into a measuring cup to discard any sediment. You should have about 1 cup of this aromatic liquid; add hot water if necessary.

In a medium pot or wok, heat 2 tablespoons of neutral oil over medium heat. Add the ginger and rehydrated shiitake mushrooms, sautéing for about 3 minutes until fragrant.

Add the diced daikon to the pot along with the mushroom soaking liquid, star anise, bay leaf, oyster sauce, and light soy sauce. Stir well, cover, and allow to simmer for 20-25 minutes.

After the daikon has reached tenderness, uncover and mix 1 tablespoon of cornstarch with an equal amount of cold water to create a slurry. Stir this into the braise and cook for an additional 2-3 minutes until the sauce thickens.

Adjust seasoning with salt if necessary and garnish with chopped scallions before serving.