Tempura, yum

My first instinct is to say kimchi. also...my second, third and fourth. I love the sweet vinegary kind. Wandering Chopsticks has a simple tasty recipe http://wanderingchopsticks.blogspot.com/2008/01/ggakdugi-korean-pickled-radish-daikon.html

I also have a TMD problem (too much daikon). In desperation, I've started using it like any other root vegetable. It's good in stir fries or diced finely in quiche. Next I think I might grate it and make fried radish patties. Think what you might use a turnip for, and use daikon.

If you like miso soup, daikon sliced very thin is an excellent addition. We eat lots of Japanese food, and even so, lots of daikon is hard to use up! How much radish can you eat? It is indispensible alongside tempura, yes, but that doesn't use up even one whole root.

i like it in miso soup too! it also goes nicely in a beef broth. you can use it as you would potatoes. throw in some greens and a bit of meat if you like. very nice.

Suggestion 1: Pickle them (awesome and easy)

Suggestion 2: Cube and add to beef stew, near the end of the cooking time.

Suggestion 3: Daikon cake. It's an elaborate preparation, but you'll reduce your daikon stock quickly.

Shred/julienne them and dress them with "screaming sauce" which is mayo (or Japanese Kewpie if you have it) combined with Rooster sauce (Sriracha) and sesame oil.

I can eat bowl after bowl of this.

Homemade kim chee!

I found this WONDERFUL stuffed mushroom recipe in the 'Veganomicon' last year that uses a good amount of Daikon. It's really to die for, and super good looking.

http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=2058

You can make luo buo gao (Chinese turnip cake)! This is the awesome fried white sliced thing at dim sum that they serve with oyster sauce. Sooooo good!

http://the-cooking-of-joy.blogspot.com/2009/01/luo-buo-gao-chinese-turnip-cake.html

My dad and grandma always just made it with soup. Add some pork/short ribs to boiling water, peel and slice the daikon, wait for the water to boil again, add to the daikon, simmer for about 30 mins? Season with salt (we use fish sauce) and pepper to taste. Garnish with cilantro/green onion.

They're wonderful in filipino sinigang.

In Morimoto's New Art of Japanese Cooking there is a recipe for Daikon Fettucine with a Tomato Basil sauce. The daikon is thinly sliced and serves as the "pasta" for this dish. I was able to find the recipe online here:

http://us.dk.com/static/cs/us/11/features/morimoto/daikon.html

Soy-Braised:

http://www.tasteofculture.com/display-text.php?pd_key=65

(scroll down for recipe)

I "ditto" the braising but with fish and spices.
It's absolutely delicious and very common in Korean cuisine. It's usually a soy sauce/red pepper sort of braise with the option of adding kimchi for the kimchi loving. Works great with mackrel and black cod. Google jorim (korean for braise) and you will find some recipes and suggestions.

Included with the great suggestions of kimchi and pickling have you thought of mool kim chi *Korean water kimchi* also known as white radish kimchi? Think cold vinegar soup with daikon, carrots, and asian pear...yum.

There's an elaborate soup that my mother makes using daikon. I make a much simpler version. Place some water in a put with slices of ginger. When the water has boiled, put in diced up daikon and carrots (in whatever quantity you like). When the vegetables are tender, put some chicken bouillon in the broth by putting 1 TBSP at a time until you like the flavor of the broth. Sometimes I add cubed tofu for protein.

Yes, yes, yes, a thousand times yes to lo bok gau, aka turnip cake! So delicious!

Some people eat it right after it is steamed but in my family we always wait to slice it up and pan-fry until it gets caramelized and crisp on each side.

You'll sure use up a lot of daikon that way and lo bok gau keep really well in the refrigerator too.

I use an old family recipe but there are two recipes at epicurious for making them:

http://www.epicurious.com/recipes/food/views/Golden-Crisp-Daikon-Cake-with-Spicy-Herb-Soy-Sauce-237085

http://www.epicurious.com/recipes/food/views/Singapore-Carrot-Cake-238408

I do also make quick pickles with daikon for banh mi and such but lo bok gau is really a favorite thing for everyone in my family!

Oh, I had the same problem with my summer CSA and as I was leaving town and still hadn't cooked with them, I chopped them up and threw them in a ziploc in the freezer...now I'm wondering what kind (if any!) recipes would work with frozen pieces of daikon. Any suggestions? Would the cake work?

@ladidi: I've never tried it with frozen daikon but my gut tells me that it should work out fine.

Freezing raw daikon means that you can no longer use it for anything where the turnip should be crisp (e.g. pickles, kimchi, etc.). But for lo bok gau the daikon is boiled or stir-fried until soft and tender. I'm not positive but your frozen daikon might be fine and not change the structure or the flavor of the cake much at all. If you blanched the daikon before freezing than it is absolutely fine.

Oh, BTW, I've heard that these cakes freeze beautifully as well but we always eat ours all up immediately. They're great for a savory breakfast, light lunch, breakfast-for-dinner dinner or midnight/after-bar snack.