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

My son is crazy about daikon radish, so I decided to cook it with his favorite seasonings: butter and ponzu sauce.Once you add the butter and ponzu, evenly coat the daikon with them while shaking the pan so that they don't burn.Though it might seem like it will have a really strong taste, you'll see that that that's not the case when you eat it. So be generous with the ponzu – the dakion radish will absorb the umami flavors. Recipe by Rapipapi

Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.

I had some frozen salt-preserved shiso berries, so I added them to the pickles but shiso leaves would also work.If you are making this with fresh shiso leaves, add some salt.If you want to pickle the daikon radish properly, let it rest in the refrigerator before eating. Recipe by Pugipugibuta

I made this because I was given a lot of daikon radish from Kanazawa Prefecture.● Parboiling the daikon in the pressure cooker makes it nice and soft (be careful not to overcook). Recipe by Cooking S Papa

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 was going to make a recipe for burdock root, but then I noticed a ton of daikon radish skins in my freezer, which is how I thought to make this.If you freeze the skins, you can naturally drain. It reduces your work and lets you make a lot at once. The remaining moisture may vary on the thickness of the skin and the time stored, so when removing the salt observe it carefully. The amount of water is key. Recipe by ayureo

I've been making this salad for a long time. It also tastes great with ponzu instead of vinegar.Julienne the daikon as thin as you can. You can use a slicer to make it easier. Recipe by Yuuyuu0221

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

I love vinegar and salt potato chips this is a low carb version. I fried them in coconut oil.

This is the season for delicious daikon radish, so I wondered if I could make something delicious that wasn't the normal simmered dish. The sweetness of the daikon with the delicious tuna flavor, cooked in sesame oil, was the perfect combination. This is great as a dish served with rice, but it's also perfect to eat with alcohol.The part of the daikon radish closest to the stem is sweeter and will become more tender. The tail end is more bitter and has more texture. You can use whichever end you want. You can also have fun with it by topping with bonito flakes or shichimi spice. Recipe by Kadoya-seiyu