I was given a big daikon radish, so I used it in this recipe. I used about 1/3 of a big daikon radish that had thick leaves for the ingredients. This recipe is filling and easy to make. I thought up this recipe that also tastes great if you eat it on top of rice.The daikon radish soaks up the flavoring easily if you cut it rangiri-style, but anything is OK as long as it fits in your mouth.Depending on how quickly the water from step three evaporates, you might not need all of the potato starch dissolved in water. Recipe by Kichiri-monja

I wanted a spicy rice dish accompanied with the crunch of daikon radish!!Make sure to thoroughly break apart the meat. * You could replace the ground meat with your your favorite cuts of meat (thinly-sliced pork, pork belly, etc.) Recipe by Ranmao

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

I was given a bunch of daikon radishes and decided to try something a little different!This is mildly flavored! Throw out the parboiling water in Step 1. Recipe by Paripariichigo

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

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

We've been making this recipe in our home for a long time. I added vinegar to make it a good recipe for summer.Parboiling the daikon radish (for 5-6 minutes in the microwave) before cooking it in the pan helps it absorb the flavors. Adjust the amount of vinegar to taste. You can add green onions, if you want. Make sure to stir while it's simmering. You could also make this without the vinegar and it will still be delicious. Recipe by Yuuyuu0221

My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.For best results, prepare up to Step 3, and start again from Step 4 just before eating. It won't get too runny even after it cools as long as you cook for a while after thickening the sauce with the katakuriko. Recipe by Jina shufu

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

I wanted to eat a well-marinated daikon dish.For parboiling the daikon, just use dashi stock granules. The flavor will penetrate better this way. While simmering, make sure to flip everything over so that they will absorb the flavor and colour evenly. If you can let it cool for about 1 to 2 hours after it's done, the chicken and daikon will absorb even more of the seasonings. Recipe by Madon

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