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

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

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*

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat

I just love simmered komatsuna and atsuage. Recipe by Pwu

Enjoy the comforting taste of a Japanese mother's cooking.Using 'Ganmodoki' (small deep-fried fritters made of tofu and various ingredients) instead of atsuage is also delicious.Please be careful not to evaporate the broth completely during Step 3.Try to watch over the pot at all times. Recipe by Pome mama

I always make this when Chinese cabbage is in season.Adjust the amount of sugar to tastes.I recommend sprinkling a pinch of shichimi spice.Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan

This has been a standard dish for my family since my kids were small. I had some daikon leftover from making oden, but this daikon tuna was eaten all up.You can substitute the soy sauce for mentsuyu. Adjust the flavor with sugar since the sweetness differs by brand.You could add chikuwa, or without aburaage. Recipe by Eru912

I made this for dinner once.Along with other nutrients, komatsuna greens have a lot of calcium, vitamin A, iron, potassium, and fiber. While they may be similar to spinach in nutritional value, they have 5 times the amount of potassium. For 2 servings. Recipe by ochikeron

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