Steps

1. Peel and cut the Daikon Radish (200g) into 2cm bite-sized pieces.
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2. In a bowl, mix Potato Starch (2 tsp) with Water (1 tbsp) to create a slurry.
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3. Lightly oil a pot and heat over medium heat.
   🕒 01:02
4. Add the Pork Belly (100g) to the pot and stir-fry until it changes color.
   🕒 01:08
5. Once the pork changes color, add the cut daikon radish and stir-fry together. [This is the key!] Stir-frying until the daikon radish surface is coated with oil will prevent it from breaking down.
   🕒 01:15
6. Add Water (600ml) and bring to a boil over high heat.
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7. Once boiling, skim off any scum.
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8. Add Shiro Dashi (2 tbsp) and Mirin (2 tbsp), and mix well.
   🕒 01:38
9. Cover with a lid, reduce heat to low, and simmer for about 6 minutes until the daikon radish is tender.
   🕒 01:43
10. Add the Commercial Curry Roux (2 blocks) and stir until dissolved.
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11. Once the curry roux is dissolved, simmer over medium heat for 3 minutes to slightly thicken the sauce.
    🕒 02:05
12. Taste and adjust seasoning with more shiro dashi if needed.
    🕒 02:20
13. Pour the well-mixed potato starch slurry into the pot and heat over medium heat until thickened.
    🕒 02:30
14. Once the sauce has thickened, the Daikon Radish Curry Soup is ready.
    🕒 02:47
15. Prepare the Frozen Udon Noodles (2 portions) by heating them in the microwave for the recommended time or boiling them in water.
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16. Place the prepared udon noodles in serving bowls and ladle the Daikon Radish Curry Soup over them (for 2 servings).
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17. Top with your desired amount of chopped green onion in the center. Enjoy!
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