Daikon (White Radish) is a major vegetable to me. I cook it often, I use it for salad often, and I pickle it often. But, in the green grocery store where I shop, I have never seen anyone purchasing Daikon. Do you cook it? Here is a suggestion for you to try. As Japanese Curry Roux Blocks are becoming available from more supermarkets, you might be already familiar with them. This is a super quick & easy dish for a busy day’s dinner. *Find more Daikon Recipes.
1 tablespoon Oil
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped
350g thinly sliced Pork Belly *choose lean one
350 to 400g Daikon
550ml Water *OR follow the instruction on the Curry Roux box
1 teaspoon Dashi Powder *optional
1 tablespoon Soy Sauce
90 to 100g Curry Roux
4 Servings freshly cooked Rice
- Peel Daikon, cut in half or quarters in lengthways, slice 2-3mm thin. Cut thinly sliced Pork into bite-size pieces. Oil a heated large saucepan or pot, cook Pork, Garlic, Ginger and Daikon for a few minutes.
- When Pork changed colour, add Water, Dashi Powder and Soy Sauce, and cook on medium heat until Daikon is cooked. It won’t take long as Daikon is sliced fairly thinly.
- Add Curry Roux blocks and simmer on a low heat. Add extra Water if too thick.
- Serve on a plate with freshly cooked Rice.