Peel the daikon radish, and cut into 1cm chunks. Finely chop the daikon radish leaves and boil in salted water.
Coat a frying pan with oil, and stir-fry the minced chicken. Add daikon radish and cook until nicely browned.
Pour the Japanese dashi stock into the pan and simmer. Once the daikon radish is tender, add the curry roux and dissolve. (Add water if needed.)
Transfer the cooked rice to a serving plate and pour the curry on top. Garnish with chopped daikon radish leaves.
Story Behind this Recipe
I have a friend who makes curry with grated daikon radish. I created my own radish daikon curry recipe based on hers.
This dish tastes better if left in the pot for at least half a day so that the daikon radish completely absorbs the flavor of curry. Adjust the amount of water depending on the type of curry roux used or the cooking time. If you don't have daikon radish leaves, you can use green onions instead.