Daikon Radish and Pork Belly Curry Rice

Daikon Radish and Pork Belly Curry Rice

It's a simple Japanese style curry with daikon radish and pork belly.

Ingredients: 4 servings

Daikon radish
Thinly sliced pork belly
As much as you like
Commercial curry roux
1 box
(the amount indicated on the roux box)
Salt and pepper
To taste
Dashi soy sauce
1 tablespoon
Bay leaf (if you have some)
1 leaf


1. Cut the daikon radish into fairly large pieces.
2. Cut the pork into bite sized pieces, and season with salt and pepper.
3. Heat oil in a frying pan or pot over medium heat, and cook the pork. When it is cooked, add daikon radish and cook for an additional 3 minutes.
4. Add the amount of water indicated on the curry roux box and bring to a boil. Skim off the scum, turn the heat down to low, and simmer for another 20 minutes with the lid on.
5. When a bamboo skewer goes easily through a piece of daikon radish, turn the heat off and dissolve the curry roux. Turn the heat back on to low and simmer for another 10 minutes.
6. Add 1 tablespoon of soy sauce to finish. Sprinkle chopped green onion if you like, and serve.

Story Behind this Recipe

I had leftover daikon radish, so I tried putting it in curry. My husband may like this better than regular curry...? In any case, he had 3 platefuls. (That's too much!)