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.

Japanese-style Daikon Radish Curry
Photographed by HIDETOSHI HARA

Recipe by
Ryuta Kijima




Rice & Noodles



Calorie count is per serving

Ingredients (Serves 4)

  • 150 g pork belly (thinly sliced)
  • 10 cm daikon radish (net 250 g)
  • 1 onion
  • 1/2 tbsp curry powder
  • [A]

    • 1 1/2 tbsp soy sauce
    • 1 tbsp sugar
    • 1 tbsp mirin
    • 1 tbsp sake
    • 1 tbsp water
    • 1 tsp ginger (grated)
  • 350 ml dashi
  • 150 ml vegetable juice (salt free)
  • 2 portions curry roux (about 40 g)
  • [B]

    • chili pepper, as needed
    • 1/2 tbsp rice vinegar
    • A pinch of salt
  • 4 eggs
  • Cooked rice (warm), as needed
  • Cabbage (thinly shredded), as needed
  • Vegetable oil



Cut the onion lengthwise in half and cut into thin slices. Place on a 20 cm heat-resistant plate, sprinkle evenly with 1 tablespoon of vegetable oil, cover with plastic wrap and microwave (600 W) for 4 minutes.


Microwaving the onions not only reduces cooking time, it also enhances their natural sweetness.


Cut the pork into easy-to-eat pieces. Cut the daikon radish in half, thickly peel and cut lengthwise into 5-6 mm long strips. Cut into 1.5 cm rectangular slices.


Heat 1 teaspoon of vegetable oil in a pot and stir-fry the onions over medium heat for 4-5 minutes until the color changes. Add the curry powder and meld.


Pour 1 tablespoon of vegetable oil into a frying pan and place over medium heat. Stir-fry the pork and daikon radish for about 5 minutes. When the daikon radish is tender, add [A] and stir-fry until most of the liquid has evaporated. Add to the pot of onions.


Stir-frying the pork and daikon radish in a savory sauce allows the flavor to seep in without having to simmer for a long time.


Pour in dashi and vegetable juice and bring to a boil. Reduce the heat to medium and dissolve the curry roux. Season with [B]. Fry the eggs in a frying pan coated with a small amount of vegetable oil. Pour the curry over the plated rice, garnish with shredded cabbage and top with the fried egg.


The addition of vegetable juice results in a curry full of umami flavor from various vegetables, even though the curry itself contains very few vegetables.