Japanese Vegan Simmered Daikon with Bok Choy and Edamame

Slow-simmering the slices of daikon—that's Japanese radish—in a soy and mirin-based broth allows the sweet and savory flavors to soak right into the radish all the way through to the core.

Preserved Daikon Radish (Spicy or Non-Spicy!) - The Woks of Life

Homemade preserved daikon radish is a tasty accompaniment to congee and noodle soups. While many use the store-bought version, it’s easy to make at home.

Boiled Daikon Radish

This boiled daikon radish dish is a surprisingly tasty side that requires no oil nor a wok. It's pure daikon flavor without being bland at all!

Pickled Daikon

This quick pickled daikon is great as an appetizer, side dish, or on banh mi sandwiches. We based it on a Cantonese restaurant recipe!

Sweet Pickled Daikon Radish

Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.

Steamed Buns With Simmered Daikon and Shiitake, Pickled Bean Sprouts, and Spicy Mayonnaise (Vegan)

Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts.

Braised Daikon with Salted Pork & Glass Noodles

I'm pretty excited about our Homemade Chinese Salted Pork recipe, which we posted last week. So if you decide to make a batch of salted pork, here’s a follow-up recipe for how to use it: Braised

Asian Style Short Ribs with Daikon Salad

These Asian Style Short Ribs are tender and flavorful, thanks to a trip to the broiler and the slow cooker. Daikon-Carrot Salad makes them bright and fresh.

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook.

Miso Soup With Mixed Seasonal Vegetables

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.