Our household steak sauce, passed down from my mother.Thanks to this light sauce, we never feel heavy after eating, even when eating steak.Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip.I use the part of the daikon closest to the leaf, which is sweet.As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used. Recipe by Y's

I steam chicken tenders in sake in bulk; and this is one refreshing side dish that can be made with it.Since I harvested a lot of daikon radish from my farm, I used grated daikon and homemade yuzu pepper paste.This is a perfect dish when dealing with summer fatigue and a weak tummy. Recipe by FarmersK

My husband was suffering from the after-effects of too many year-end parties. I wanted to give him his favorite chicken as a light dish that wouldn't sit heavily in his stomach, so I tried serving it with fragrant grated daikon radish and ponzu sauce. He ate it up happily! Now its well on its way to becoming a family favorite.To steam the chicken in the microwave, put the pre-seasoned chicken in the heatproof container and cover loosely with plastic wrap; microwave for 6 minutes at 600 W. To prevent the chicken from getting tough, leave it to cool with the plastic wrap on. For 2 servings. Recipe by Usagi no Cima

Even if I buy a bottle of store-bought chilled pork shabu-shabu sauce, I can never finish it all. It always ends up expiring before I can use it up. That's why I made this recipe! You can prepare any amount you'd like at home.The sharp taste of daikon radish differs depending on the season, so please adjust the amount of the seasonings to your liking. For 1 serving. Recipe by Hokkori-no

It's the season for daikon, so make this to use up the stocked up daikon in your fridge.Depending on the daikon, the water content will vary, so adjust the seasoning as necessary. Recipe by Naonao

I bought cod on sale, and made it into my favorite agedashi style dish!- Coat the cod with batter twice so it will have a soft texture when you eat it and to keep the oil from splattering while you deep fry it.- Wash the daikon radish once it is grated, otherwise it may become a bit smelly when it's heated. For 3 servings. Recipe by abichi

I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

Having fried food late at night is a little too heavy on the stomach, so I made this with plenty of grated daikon for a light meal.To make soft karaage, first mix in the egg with the chicken, then add the flour.The daikon peel has plenty of good nutrients, so keep it when you grate it. Recipe by Tomomon1028

My mother taught me this recipe. I make this when I get tired of the standard simmered recipe.Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper.It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu

The usual sweet-salty sauce is great but sometimes you want to eat something refreshing with vinegar.I had a delicius pork donburi once with ponzu sauce once, so I tried making it myself. It's so light that you end up eating quite a lot of rice with it.Shred the cabbage finely. I save time by using grated daikon radish and ponzu sauce. For 2 servings. Recipe by mikun

This is an all-purpose sauce that you can use for aubergine dengaku, Nagoya-style miso cutlets, oden hot pots or miso stewed udon noodles. Microwaving it gives it a shiny finish.Typically, the ingredients are slowly simmered in a small sauce pan over low heat until shiny. With this method, it will keep a long time, but it's easy to burn; microwaving is easier. Recipe by kebeibiko