This fried daikon radish is delicious served with Japanese Worcestershire-style sauce, tartare sauce, ketchup or soy sauce. Recipe by Cooking papa recipe

I always make a lot, and it great recipe to use up lots of daikon radish.Thicken the sauce to your preference. This recipe uses daikon radish, so the doubanjiang packs an extra punch. Use less if you are not a fan of spicy food. Recipe by Shirufusu

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

I wanted to make lunch, but I only had 2 slices of bacon left, so I topped with grated daikon radish.Just top bacon with grated daikon radish.Fry the bacon, or just use the bacon as-is. It's so much tastier if you add the tempura crumbs (see Step 3). Recipe by yakopuyo

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

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

My son is crazy about daikon radish, so I decided to cook it with his favorite seasonings: butter and ponzu sauce.Once you add the butter and ponzu, evenly coat the daikon with them while shaking the pan so that they don't burn.Though it might seem like it will have a really strong taste, you'll see that that that's not the case when you eat it. So be generous with the ponzu – the dakion radish will absorb the umami flavors. Recipe by Rapipapi

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.

I often serve this to my family during the winter. Everyone looks forward to the umami of the daikon radish and chicken, so we tend to stick with these basic ingredients without adding anything else to it.If you prepare the chicken as described, it's very flavorful! Recipe by O-sakaya

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

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