I normally make a quick kimpira burdock dish but one day I received high-quality burdock roots. I didn't want to waste by making my standard dish, so I took the time to make this delicious kimpira. Since then this recipe has been our regular in my family. This is a very good recipe so please have a try!!*At Step 2, you can boil water on the stove and make dashi stock in a saucepan. Taste the dashi first and if you think it might be too strong, the taste in the resultant dish will be perfect. *Adjust the amount the chili pepper to your liking. For 2-3 servings. Recipe by Maa-a

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. The mizuna adds a nice crunch. You can also use green peppers or green beans. Recipe by Heartful Kitchen Rei

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

I made a dish that's easy on the pocketbook using leftover daikon radish peel and a Japanese sweet potato I got as a gift!Stir-fry and simmer!! Recipe by Silvy1978

I make this salad for my family all year long.The point is how to cut the daikon radish! Cutting it in this way makes it crunchy, even though the lengths will be uneven. Cut thinly as you can.Since the jako are fried on medium-high heat, please don't take your eyes off of them and stir them around continuously. The aroma and the crispiness is amazing. Recipe by rie-tin

I thought it was a waste to throw away the leaves of daikon radish, so I turned it into furikake.The leafy parts can taste rather green and raw, so rub well with salt and squeeze out the raw green juices.Using this recipe as a base, you can vary it by adding chirimen jako (boiled salted tiny sardines) or zha cai (a Sichuan pickle).Make a big batch and freeze for later!! Recipe by toratamada

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've always eaten daikon radish this way.If you cut the daikon radish into slightly thick matchsticks, the texture will be better. For 1 serving. Recipe by kyontora

This is an easy, delicious and mild simmered dish. I think I've been making this dish for about 20 years for my family.When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked. I like to cut them by hand as I think it tastes better with thicker strips. (But I added the quicker version at the end of this recipe )Cutting the daikon radish diagonally is my preferred style.It's delicious with satsuma age (deep fried fishcake) instead of pork. For 4 servings. Recipe by Junchan

I've been making this dish for over 10 years now.Don't forget to cook the carrots just a little bit!You can just toss them in with the bell peppers and lightly fry them. Recipe by bbb7524

This is a traditional Japanese dish, spicy, salty&sweet stir-fried and simmered dish used with the burdock.

When I made combined my son's favorite namul with daikon (his favorite vegetable), daikon, it turned out delicious!The key is to add granulated soup stock, then rub it in with your hands to let the flavors meld. Recipe by Rapipapi