I wanted to cook a dish that'll warm you up using daikon and chicken!Flip the ingredients from time to time for even cooking. Recipe by uzukaji

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

The daikon radish in this simmered dish is so tender you don't have to chew it at all .They don't fall apart a bit even though the sharp edges aren't cut off. The ingredients are cooked in a large pan in a single layer, with the components overlapping as little as possible. And you don't stir it and fiddle with it while it's simmering. The key is to cook everything in the bubbles.You don't want to taste or smell the garlic at all. It's not added for that really. It's added for richness, and to counteract the gaminess of the chicken. Whenever you think that a dish needs more richness, try adding a tiny bit of garlic. It will add that richness you want. Only add a tiny bit, not enough to taste the garlic. Recipe by pegupepepe

When I first started making this, I didn't add garlic, but since my children are old enough to handle it, I add it for the flavor.By adding in miso, it adds shine to the dish and becomes more delicious. Recipe by Maimai365

Braised pork belly and daikon radish has been always one of the side dishes I make, but I added some changes to the recipe a friend's mum showed me. I made it more substantial using my usual ingredients.The daikon absorbs the flavour as it is cooled down. It tastes better when left to stand for a while than eaten straight away. It is nice if you cook boiled eggs together with it. If you heat the daikon for 2 to 3 minutes in a microwave beforehand you can cook the dish quickly. Recipe by Nokosandon

I cut up the ingredients into small pieces so that the kids can eat it, and the results turned out great.Try to make it ahead of time if you can. If you let it cool down once the flavors will penetrate better and the dish will become more delicious. For 3 servings. Recipe by Shi-447

I've been preparing this dish for dinner.Fry the onion patiently until golden brown.Chicken mid wings or wing tips are best.Chicken drumette is also good but it takes longer to cook through. Adjust the cooking time and seasonings.You can increase the quantity of the ★ ingredients and add the bite-sized potatoes before simmering the chicken in the sauce.Take care not to overcook the potatoes. Recipe by Pome mama

I wanted to make a dish that would go well with white rice or sake, so I thought of a recipe using dashi stock.The sake softens the chicken. Coat the chicken with katakuriko for plump and juicy bites of chicken. If you don't have spring onion, use regular onion slices. Recipe by Shiawasenashokutaku

I got loads of onions, so I cooked them with chicken. I seasoned them to go with rice or sake.I used ping-pong-ball-sized amount of ginger. Adjust the amount to your liking. Adding black pepper at the end is great, too.The cooking time differs depending on how you cut the chicken and/or on the size. Adjust it accordingly so that the chicken will be cooked through. Recipe by Snow*Love

Use fatty yellowtail that's at their best in the winter for ultimate results.Discard the fish skin. By coating the fish with katakuriko before frying, you can seal the umami flavour of the fish for tender results. Use yuzu pepper paste to your liking, but omit it if serving to children and replace with some grated yuzu instead. Recipe by pappatyan

Chicken breast and new harvest spring cabbage were both on sale, so I bought a ton!! I stir-fried them in a sweet-salty miso sauce to go well with rice.Season the chicken breast as described to prevent it from getting dry and stringy. I used 4 tablespoons of sake and 1 tablespoon of soy sauce this time, but adjust the amounts to the amount of chicken you are using!!!I think this should be delicious with new harvest sweet onion added to the spring cabbage. Recipe by Hekito mama

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