I love it raw and cooked. In Miso I cut in little chunks and boil it in water with other veggies that I have on hand (carrots, mushrooms, kale) and wakame. Then add the miso at the end after I turn down the temp and it stops boiling of course. It is my favorite thing in Miso soup.
I'd always eaten daikon raw, usually grated in salads or cut up like a red radish. But then I tried the sauteed version from TKD, and I LOVE it. It's my new fave thing to try sauteeing with it again soon. My water never boiled out, so I just drained it. Sauteed it in a skillet with Bragg's liquid aminos and some spices and a little vinegar, I think. It was so yummy. I ate it cold for a few days after that as a side dish with other veggies.
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