Peel the daikon if the skin is tough or dirty
Wash and trim the ends
Cut into rounds, half-moons, sticks, cubes, or thin slices
Boil in salted water until tender
Steam until easily pierced with a fork
Roast with oil, salt, and seasonings until browned
Stir-fry with vegetables, meat, or tofu
Simmer in soups, stews, or broths
Braise with soy sauce, mirin, or stock
Pickle with vinegar, salt, sugar, or brine
Grate raw for salads, garnishes, or sauces
Sauté with garlic, ginger, or chili
Add to curries or hot pots
Mash after boiling for a softer side dish
Serve with dipping sauce or seasoning after cooking