A friend told me that if you simmer these ingredients together, it's delicious.If you simmer this in a regular pot, do so over low heat for about 1 hour. I wanted to make kobumaki (kombu rolls) the next day,so I used Hidaka type, but you can use Rishiri. I used an organic daikon radish, so I didn't peel it. You can use regular daikon radish, but if you are concerned, thickly peel it and round the edges. Recipe by TheCheshireCat

Julienned daikon radish with scallops and mayo is a common household dish that's loved by everyone, so I decided to turn it into a simmered dish.If you use the water that you washed the rice with to parboil the daikon, they will become very tender.. Recipe by Raby

I've been making this salad for a long time. It also tastes great with ponzu instead of vinegar.Julienne the daikon as thin as you can. You can use a slicer to make it easier. Recipe by Yuuyuu0221

Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.

Daikon radish sprouts are inexpensive and available everywhere, and are really handy to use as toppings or garnish when a little color is needed. I always seem to have some left over, so I was wondering if there was a recipe that would allow me to use them in something that could be marinated in advance. The marinade sauce is adapted from a recipe that I wrote down from a booklet I saw more than 10 years ago. It was a sweet sauce so I thought it would go well with the spiciness of the sprouts. I tweaked the recipe in many ways to work well with the ingredients.I'm not sure how long this lasts since we always finish it the next day. Please try to finish it as soon as possible. You can of course make it in a plastic container from the start. I just prefer to make it in a bowl and then transfer it to a plastic container because I think the flavors meld better that way, especially if this is to be eaten the same day it's made.If you use cucumbers instead of sprouts as suggested in step 9, be aware that cucumber changes color faster than sprouts, so you may want to eat the salad the same day it's made. For about 3 servings. Recipe by Sabumochi

Oyster sauce and mayonnaise are perfect together.That's why I made this radish salad. My husband and I can consume at least half a radish when I make this.It's nice with cabbage too.Thinly slice before you julienne the radish. Recipe by Maimama

I just copied what my husband's mother made.Tips... Just mix!! If it's bland, add salt to your liking. The ham and tuna are already salty, so I think it tastes great even without salt . You can substitute mayonnaise as well . If you let it sit for 10 minutes after making it, the spiciness of the daikon radish sprouts will soften . Recipe by inomari

I made this because I found daikon and squid on sale...If the heat is too strong while stewing, the squid will become tough, so please cook on low heat. It's also tasty with potatoes. Recipe by Fukushimasan

It’s one of my favorite Russian salad since childhood. I veganized it and it turned out very yummy!

When I made combined my son's favorite namul with daikon (his favorite vegetable), daikon, it turned out delicious!The key is to add granulated soup stock, then rub it in with your hands to let the flavors meld. Recipe by Rapipapi

I had a lot of daikon and I brought it together with the leftovers in the fridge. My family loved this.After slicing the daikon very thinly soak in water. The daikon will be refreshed and crispy. Then pat dry the daikon really well.Make sure garnish and dress the salad (Step 5) just before serving! Recipe by Oshisu