If you happened to find a good daikon with a diameter of around 2.5″ to 3″ at a produce store, think about stewing it with dashi and soy sauce. Stewed daikon is a standard Japanese side dish. Ideally prepare the dish a day ahead to let the daikon pieces absorb the flavor well.
After making stewed daikon, you end up with many strips of daikon skin. See kinpira daikon recipe to utilize them and make one more side dish.