Recipe: Delicious Japanese-Style Daikon Radish Curry

Japanese-Style Daikon Radish Curry. 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.

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. You can cook Japanese-Style Daikon Radish Curry using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Japanese-Style Daikon Radish Curry

1. You need 700 grams of Plain cooked rice.
2. Prepare 1/2 of Daikon radish.
3. Prepare 200 grams of Minced (ground) chicken.
4. It's 1/2 box of Japanese curry roux.
5. It's 750 ml of Japanese dashi stock.
6. Prepare 200 grams of Daikon radish leaves.
7. It's 1 of for frying Oil.

Pour the Japanese dashi stock into the pan and simmer. Japanese-style Daikon Radish Curry Stir-fry the ingredients with the popular Japanese savory and sweet flavors of soy sauce and sugar. This easy recipe takes a short time to cook. Finely chop the daikon radish leaves and boil in salted water.

Japanese-Style Daikon Radish Curry instructions

1. Peel the daikon radish, and cut into 1cm chunks. Finely chop the daikon radish leaves and boil in salted water..
2. Coat a frying pan with oil, and stir-fry the minced chicken. Add daikon radish and cook until nicely browned..
3. 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.).
4. Transfer the cooked rice to a serving plate and pour the curry on top. Garnish with chopped daikon radish leaves..

Coat a frying pan with oil, and stir-fry the minced chicken. Smita Chandra's Daikon Curry Daikon—a type of large white radish with a peppery, earthy flavor—has long been a staple of Indian cooking. It has a less peppery flavor and is therefore suitable for eating raw. It looks like a large, pale carrot if you ask me. As regards the flavour profile, it's not as sharp and peppery as the normal radish.