Our household steak sauce, passed down from my mother.Thanks to this light sauce, we never feel heavy after eating, even when eating steak.Adding too much garlic makes it spicy, so just a little is enough - about the size of your pinky fingertip.I use the part of the daikon closest to the leaf, which is sweet.As the moisture of the daikon changes with it's size, try tasting it, and if it's too salty, adjust the amount of soy sauce used. Recipe by Y's

Adding grated daikon to natto gives it a light, smooth feel, so I tried making this using pasta instead of rice. I accidentally added the Krazy Salt, but it actually turned out well.You can use mentsuyu as a substitute if you don't have dashi soy sauce. Since this has grated daikon I think it won't develop that rich of a flavor, but the richness changes depending on the maker of the dashi soy sauce. Keep this and the saltiness of the natto in mind and continually check the taste when making this. Recipe by feritita

I have a friend who makes curry with grated daikon radish. I created my own radish daikon curry recipe based on hers.This dish tastes better if left in the pot for at least half a day so that the daikon radish completely absorbs the flavor of curry. Adjust the amount of water depending on the type of curry roux used or the cooking time.If you don't have daikon radish leaves, you can use green onions instead. Recipe by ma2003co

I combined my two standard recipes, refreshing ginger pork with vinegar and ginger pork with grated daikon radish.If you are using a Teflon-coated pan, you may not need to use oil when cooking the vegetables. Stir the sauce once more before adding it to the pan. For about 3 servings. Recipe by Chobikoro

This is how I always make it!If you take the time to simmer it slowly, the daikon will become tender enough to cut with your chopsticks. But there are some daikon that are very fibrous to begin with. Recipe by Silvy1978

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

This recipe came about when my pasta-loving husband mentioned that he wanted to eat our usual Chicken, Mizuna, and Daikon Radish dish as a kind of pasta. I think he is pretty satisfied with the result.Lightly squeeze out the water from the grated daikon before using.Cut the chicken into smallish pieces to cook faster. Finish cooking the pasta a minute earlier to allow time for further cooking after the sauce is added. Recipe by Chakore-to

This is a simple dressing. All you have to do is mix the grated daikon radish with the other ingredients. Try to use safe, organic veggies if possible...When you are feeling under the weather, have lots of grated daikon. It'll make you feel better. In natural healing, it's common to add grated radish to hot bancha tea.You can strain the juice out of the grated daikon if you like. It's up to you.If you are straining it, reduce the amount of soy sauce. If you don't mind a little oil it's nice mixed with a little flaxseed oil It's healthy. Recipe by Mikikimiki

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

I simply adore konnyaku.Cutting the konnyaku and daikon into bite-sized pieces makes them easy to eat and absorbs the flavor more easily.It also looks quaint. Recipe by Ochamaru

This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes.You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste.This time, I only used daikon radish, but you can also add grated carrot for a colourful finish. Recipe by ramutomato

This is something I make when daikon radish is on sale.The only seasoning needed is soy sauce. If the daikon radish is too pungent, sprinkle with vinegar, and let it sit (for about 30 minutes to about an hour). The bitterness will pretty much disappear. Recipe by Pukuttopukumaru