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

I wanted to make a hearty dish using daikon radish.You can wrap raw daikon radish, but if you microwave it beforehand it will cook up faster in the frying pan. For 2 servings. Recipe by Minaichigo

I added miso to make this variation of my regular soy sauce-based simmered chicken drumstick and daikon radish recipe.If you wait about half a day before eating it, the flavors will be absorbed better.If you don't have time for that, just simmer the daikon radish longer, until it absorbs the flavors. Recipe by Musumedaburu

My dear daughter loves furofuki daikon, a traditional simmered daikon radish dish! It's good when simmered for a long time, but that's a lot work, so I like to let my pressure cooker to do it.If you don't add ground meat, this is a plain sweet miso sauce. For 4 servings. Recipe by Ha-tannookkasan

I bought cod on sale, and made it into my favorite agedashi style dish!- Coat the cod with batter twice so it will have a soft texture when you eat it and to keep the oil from splattering while you deep fry it.- Wash the daikon radish once it is grated, otherwise it may become a bit smelly when it's heated. For 3 servings. Recipe by abichi

Having fried food late at night is a little too heavy on the stomach, so I made this with plenty of grated daikon for a light meal.To make soft karaage, first mix in the egg with the chicken, then add the flour.The daikon peel has plenty of good nutrients, so keep it when you grate it. Recipe by Tomomon1028

Rather than a rich and heavily-flavored steak, I felt like seasoning it light. This was my attempt of making homemade sauce.If you strain the grated daikon radish too much, it will taste dried out, so leave a moderate amount of moisture and top on the steak. Recipe by JCT

Grated daikon goes well with hamburger steaks or grilled meat. I also eat grated daikon in the winter, and one day I thought, "That's it!" and got the idea of thickening with katakuriko. Grated daikon served piping hot is so good.Make the meat flat and spread it out as wide as possible (This is because we will top with grated daikon and eat.) Thicken the sauce a little heavy with katakuriko. Drain the grated daikon water well. The seasoning for the sauce will taste better if it's on the salty side. Serve with a spoon so you can finish both the meat and sauce. For 2 servings. Recipe by Rena0601

Oyster sauce and mayonnaise are perfect together.That's why I made this radish salad. My husband and I can consume at least half a radish when I make this.It's nice with cabbage too.Thinly slice before you julienne the radish. Recipe by Maimama

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

Even if I buy a bottle of store-bought chilled pork shabu-shabu sauce, I can never finish it all. It always ends up expiring before I can use it up. That's why I made this recipe! You can prepare any amount you'd like at home.The sharp taste of daikon radish differs depending on the season, so please adjust the amount of the seasonings to your liking. For 1 serving. Recipe by Hokkori-no

I made my husband's dinner using 1 chicken thigh left in the fridge.The time it takes to brown the chicken is not included in the 10 minute cooking time To simmer, use a small frying pan, so that the chicken fits perfectly. When making double the amount of chicken, use double the amount of sauce, and use a frying pan large enough so that 2 chicken thighs will fit. This time, I used store-bought grated garlic Please adjust the amount of garlic to taste. Recipe by Totono mama chan