I made this for my son who doesn't care for veggies, but this was a hit.Adults should definitely add mustard to taste. (Or if you don't like mustard, try black pepper.) For 4 servings. Recipe by Kenkunno mama

I created this recipe because I wanted to make a simmered dish with kiriboshi daikon and tuna.. Recipe by Hiroken821

I learned a hint when I was browsing a magazine in the book store. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors.Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

I got this idea from a recipe using dried vegetables that I saw in a magazine. I used that to try making kiriboshi daikon.They taste delicious if you only cook the daikon so that they are still crunchy. Recipe by Yuuyuu0221

I tried combining summer vegetables with my favorite kiriboshi daikon.Adjust the seasoning to taste. Recipe by Yagirinonegichan

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

My mother taught me this recipe. I make this when I get tired of the standard simmered recipe.Standard Simmered Kiriboshi Daikon:You can adjust the level of spiciness by adjusting the amount of ra-yu and chili pepper.It tastes good even after only 30 minutes of marinating, but if you let it sit for a whole day, the flavors will really soak into the ingredients and it will be very delicious. The color will vary depending on the brand of kiriboshi daikon you use. Recipe by Mo-ri-zu

I tried combining salty zha cai with my favorite kiriboshi daikon.The seasoning will vary depending on how salty the zha cai is, so adjust as needed. Recipe by Yagirinonegichan

Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

I wanted to eat a well-marinated daikon dish.For parboiling the daikon, just use dashi stock granules. The flavor will penetrate better this way. While simmering, make sure to flip everything over so that they will absorb the flavor and colour evenly. If you can let it cool for about 1 to 2 hours after it's done, the chicken and daikon will absorb even more of the seasonings. Recipe by Madon