1 piece a little bigger than the size of your thumbtip
☆Mentsuyu (3x concentrate)
a small amount
Peel the daikon and cut into small sized chunks of even size (rangiri cut).
Grate the ginger.
Cut the leek into oblique slices.
Add a little oil to a pan and cook the ginger until aromatic.
Add the ground pork and fry.
When the meat is cooked through, add the daikon. Stir to coat well in oil.
Add in the ☆ Ingredients and mix.
Cover with a lid and simmer over medium heat.
When the daikon has become somewhat soft, add the leek and curry powder.
Mix, cover with a lid and steam until the leeks reach the softness you like. Add in the dissolved katakuriko to thicken the sauce.
Finally, season the dish with soy sauce. Transfer to a serving dish and enjoy!
Story Behind this Recipe
When vegetables are expensive, you can still buy cheap daikon, so I made this recipe to use daikon.
I added lots of photos, so it should be easy to follow. Rather than adjust the size of the daikon chunks, adjust the amount of seasoning to your liking. If you prefer it sweeter, add a little bit of sugar.