I was bored of teriyaki yellowfish, so I made this buri daikon with the fillets.By preparing the yellowtail and daikon separately, you can remove the fishy smell and make a buri daikon with lots of tasty flavor soaked through. For 2 servings. Recipe by Minaichigo

A classic Japanese yellowtail dish out that brings out the wonderfulness in Japanese cuisine!

A classic dish.Drizzle with yuzu juice after turning off the heat! Recipe by Silvy1978

I made this because yellowtail offcuts are cheap but delicious.When using a regular pot, microwave the daikon to skip the parboiling. The vinegar helps bring out the flavor and also soften the ingredients. The flavor permeates the dish and is delicious, so if you have any leftovers, make sure to save it with the liquid. Recipe by LaLaHappy1

This is how I always prep my daikon!Don't cover with a lid, and simmer on low. That's about it! Recipe by Silvy1978

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

I wanted to make an easy buri-daikon that'll go well with rice.It'll be richer if you add more sugar and sake and not too much water. You could add an umeboshi pickled plum. Recipe by Karun.

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 got this idea from a recipe using dried vegetables that I saw in a magazine. I used that to try making kiriboshi daikon.They taste delicious if you only cook the daikon so that they are still crunchy. Recipe by Yuuyuu0221

This is an easy, delicious and mild simmered dish. I think I've been making this dish for about 20 years for my family.When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked. I like to cut them by hand as I think it tastes better with thicker strips. (But I added the quicker version at the end of this recipe )Cutting the daikon radish diagonally is my preferred style.It's delicious with satsuma age (deep fried fishcake) instead of pork. For 4 servings. Recipe by Junchan

For my recent companion who likes Japanese flavors:* Squid Daikon* Burdock root (gobo), carrots, and green beans wrapped in chicken tenders and fried* Tamagoyaki (pan-fried rolled egg) with mentaiko (spiced roe) and green onion* Simmered arame-type kelp* Rice with black bean and mixed grains* Takuan (pickled daikon radish)Boil the daikon until it's soft.First bring the simmering sauce's flavoring ingredients to a strong boil before adding adding the squid.Don't overcook the squid; it gets hard.The broth will be squid scented.Add the water to the sauce, and then let the daikon absorb all the flavors as it simmers in the squid-scented sauce.The squid is added back in to simmer again at the end, so the squid and the daikon are both tender. Recipe by pegupepepe

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