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 ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. The chicken became tender and the simmer was thickened from the starch, and overall became more delicious. I wanted to make it ever richer, so I added in oyster sauce. The katakuriko burns easily, so stew over low heat while keeping an eye on it. Recipe by Sugamiho

I used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5.If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately. Recipe by Kawakamisan

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

This is a basic recipe.If you don't have a pressure cooker, adjust the amount of water till it just covers the ingredients, and boil it on a low heat with a small lid resting directly over the ingredients. Recipe by Morihan

I wanted to make a simmered dish with a different flavor, so I tried adding oyster sauce and gochujiang.Please adjust the amount of sugar to taste. Add peeled boiled eggs; it's delicious. Recipe by Yuuyuu0221

I usually make this with beef tendon, but I tried using chicken wings instead.Simmer the chicken drumettes for at least 20 minutes. The dish will become umami-rich. If it looks like the daikon radish is going to get too soft, take it out midway . Adjust the flavoring ingredients to taste. I used raw cane sugar and a dark rich Chinese soy sauce, so the final dish was rich. Recipe by Yururi212

I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.Reduce the liquid well (have a taste and leave as much liquid as you want).I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan

I had a cold and wanted to eat a dish that used ginger, and since chicken drumsticks also have collagen, I simmered them with daikon radish and ginger.- Use 2.5 cups of water to make the dashi stock. If you use 1 teaspoon of dashi granules, it can be made easily. - If you don't have light soy sauce, you can use regular or dashi soy sauce (Since the amount of salt in soy sauce varies, adjust accordingly). - When removing the scum, you can skim off the oil to make the dish even healthier. For 3 servings. Recipe by ruruchirin

I love this dish.Washing the chicken and lightly browning it in the frying pan helps to reduce the meat smell.If you prepare this in the morning and periodically heat it throughout the day, by night even the cartilage will be soft and you can pluck the meat off the bone with your chopsticks.If you have a deep frying pan you can do everything using it.If you have time, prepare it early to give the flavor more time to soak in, which is even more delicious.Chicken wings are also delicious.If you feel that the flavor is a bit too weak remove the lid and simmer for a bit on high heat. Recipe by To-imama

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