Steps

1. Peel 400g Daikon Radish and cut into bite-sized cubes of about 1 to 1.5 cm.
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2. Do not discard the daikon radish peel and leaves. Wash them and remove any bruised parts.
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3. Finely chop the daikon radish leaves and place them in a bowl with the daikon radish peel.
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4. Heat 2 tsp Vegetable Oil in a frying pan.
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5. Add 200g Ground Beef and Pork Mix, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 1 tsp Dashi Powder, and stir-fry until the ground meat is cooked through.
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6. Add the cut daikon radish and stir-fry until the outer edges become slightly translucent. 【Key Tip!】 Thoroughly stir-frying the daikon until the edges are translucent prevents any unpleasant smell and results in a delicious dish.
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7. Add 600ml Water and bring to a boil over high heat.
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8. Once boiling, skim off any foam that rises to the surface.
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9. Cover with a lid, reduce heat to medium-low, and simmer until the daikon radish is tender (approx. 10-15 minutes).
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10. Squeeze out the excess water from the daikon radish peel and leaves in the bowl.
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11. In the bowl with the squeezed daikon peel and leaves, add sugar, soy sauce, and vinegar in a 3:2:1 ratio and mix well.
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12. Place the pickled mixture in the refrigerator to chill.
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13. Once the daikon radish is melt-in-your-mouth tender, dissolve 1/2 box of store-bought curry roux into the pot.
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14. Once the curry roux is dissolved, continue to simmer for about 5 minutes until it thickens.
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15. When the curry has thickened, stir in 1 tsp Miso Paste as a secret ingredient.
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16. Once the miso paste is dissolved, the Daikon Radish Curry is complete.
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17. Serve with the prepared pickled daikon peel and leaves on the side.
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