Rinse the daikon radish, and peel about 3 mm of its skin.
Cut into 4 cm-thick rounds. If you already know how you will be using the daikon then cut it accordingly.
Put the daikon into a Ziploc Freezer Bag. Press out as much air as possible, and tightly seal the opening.
Freeze for minimum 6 hours to finish.
Take them out and let them sit for a while before cutting. Even if the pieces are thick, you can cut them without any difficulty.
Cook as-is. There is no need to defrost or parboil these daikon.
Story Behind this Recipe
It takes time and energy to make a daikon dish that's soft and well-seasoned. However, after picking up on a tip for using frozen daikon radish from the TV, I was able to make a daikon dish in no time. Since then, I always freeze my daikon before cooking.
The parts near the skin will remain stringy even after the daikon is cooked. That's why you need to peel it thickly. Use the skin for other dishes, like kimpira, if you're hesitant to throw them away.
Lay them flat to freeze; you can freeze the daikon quickly and evenly in this way.