I love kiriboshi daikon, so I cook with it often. I don't like it when it's sweet, so I don't add sugar. When I get tired of eating it simmered, I make Spicy Marinated Kiriboshi Daikon.Adjust the simmering time by keeping an eye on the liquid in the pan. There should be just a bit left in the bottom. Recipe by Mo-ri-zu

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

I just came up with this recipe.Use hot water if you don't have the cloudy water left from washed rice. Recipe by Paripariichigo

This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221

Made from half-priced cod.I use usukuchi soy sauce, but I think regular soy sauce is also okay. Recipe by Jintotto

I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen

I made this for my son who doesn't care for veggies, but this was a hit.Adults should definitely add mustard to taste. (Or if you don't like mustard, try black pepper.) For 4 servings. Recipe by Kenkunno mama

I wrote down a recipe to use up Korean seasonings.Korean seasonings have a long shelf life, so it's very convenient. Depending on the type of gochujang you have, the sweetness may vary, so adjust according to what you use. I used the Haechandle brand of gochujang.. Recipe by kebeibiko

This recipe is adapted from RecipeTin Japan. I served this with hard boiled eggs as well.