Since daikon radish has a gentle taste when cooked, I simmered it in white dashi with fried tofu, as I thought they would go well together.Cook until the daikon radish becomes very tender ♪Adjust the seasoning to taste. Recipe by voyage

Chicken drumettes are delicious and cheap so I buy them frequently. You can cook chicken drumettes with many different ingredients, however this time I tried making it with daikon and atsuage.If you are using the water leftover from washing rice, you just need enough so that the daikon is submerged.If you don't have leftover rice water, then simply add 1 tablespoon of rice and boil it.When it's simmering, be sure to keep an eye on it, and adjust the heat as necessary.This time I used a medium sized daikon that was about 15cm long. Recipe by Kumahachi

My family loves this daikon radish and atsuage dish! Simply flavored with ginger, it appears regularly on our dinner table.Cook the daikon radish until it is as soft as you like. I cook it until it can be pierced easily with a toothpick. Recipe by Juri- mama

I wanted to use the daikon that was sitting in my refrigerator.If you have time, marinate the meat with 1/2 tsp of sake and 1/2 tsp of soy sauce. Recipe by Ayumin

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

I made this because I wanted just one more dish. Since it's so easy to make, I recommend giving it a try.Since I like how the flavor permeates the aburaage, I used a full sheet, but half a sheet would also be fine. Recipe by mynameisyuko

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.I used atsuage that was pre-cut into four pieces.Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

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

Every winter we eat a lot of daikon. I eat plenty of daikon with soy sauce so I wanted to make a western-style version.Be sure to simmer this on medium heat! It's easy and delicious.By accenting the flavor with the coarsely ground pepper, it goes great with beer. For 4-5 servings. Recipe by Rosemary*

When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.The sweet potatoes break apart easily, so while they are simmering, it's best to not to poke them about.If the seasoning is too mild, add soy sauce to taste.After removing the pot from the stove, let it sit a while to allow the flavors to absorb. Recipe by rose12

This is a killer recipe, which makes my husband (dislike of tofu) eat tofu, and even request for another. Grated daikon radish is the key to make this dish more fascinating.