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.


4 Servings


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

  1. 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.
  2. 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.
  3. Add Curry Roux blocks and simmer on a low heat. Add extra Water if too thick.
  4. Serve on a plate with freshly cooked Rice.