I made this because I wanted to eat something with a rich flavor that would go well with rice.When you flip over the flounder, they fall apart easily so please be careful. If you simmer this for too long, it may become bitter or the liquid may completely evaporate, so be careful! Recipe by Madon

I wanted to make something with just a small amount of simmering sauce. When I tried simmering the fish in a frying pan, it came out delicious.Don't simmer the fish over high heat, but keep the it around medium when boiling for 15 minutes. Otherwise, the flesh of the fish will fall apart, so please be careful. Recipe by Rivarobauwau

Even if I buy a bottle of store-bought chilled pork shabu-shabu sauce, I can never finish it all. It always ends up expiring before I can use it up. That's why I made this recipe! You can prepare any amount you'd like at home.The sharp taste of daikon radish differs depending on the season, so please adjust the amount of the seasonings to your liking. For 1 serving. Recipe by Hokkori-no

I make this when I'm feeling tired.For those of you that like flavorful sticky sauce, add a bit more mirin and soy sauce. Recipe by Itsumokotsubu

Out of all of the times I have made this, I have finally settled on these amounts. Since all you basically have to do is simmer the fish in the sauce, it's really easy.You can make this in a pot as well. Recipe by Chibibou mama

I had daikon radish prepared this way in a restaurant, so I tried to recreate that dish.The garlic will burn easily, so put it on top of the daikon radish while it's cooking. Recipe by Hamuchikuwa

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 loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

I added miso to make this variation of my regular soy sauce-based simmered chicken drumstick and daikon radish recipe.If you wait about half a day before eating it, the flavors will be absorbed better.If you don't have time for that, just simmer the daikon radish longer, until it absorbs the flavors. Recipe by Musumedaburu

My mother taught me this recipe. I make this when I get tired of the standard simmered recipe.Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper.It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu

I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.First, spread the soy sauce malt on the amberjack fillets.They will have a rich flavor even if you don't leave them to rest.Be careful not to burn them. Recipe by Momora

Fresh and delicious daikon radish! I also want to eat the leaves in a delicious way! I usually sauté them in sesame oil but from now on, I think I'll stick with this. Recipe by marimari kitchen