Daikon Radish and Carrot Curry (Daikon to ninjin no kareeni)

Daikon Radish and Carrot Curry (Daikon to ninjin no kareeni)
Photographed by Manao Okamoto

Recipe by
Makiko Oda






Calorie count is per serving

Ingredients (Serves 2)

  • 1 chicken thigh (250 g)
  • 1/3 daikon radish (300 g)
  • 1/3 carrot (50 g)
  • 1 tbsp flour
  • 1 tbsp vegetable oil
  • [A]

    • 2 tbsp soy sauce
    • 1 tbsp sugar
    • 1 tsp curry powder
    • 100 ml water
  • 10 g butter



Thoroughly wash the daikon and cut lengthwise into 4 without peeling. Cut into large rangiri pieces. Thoroughly wash the carrot and cut into rangiri pieces without peeling. Mix the ingredients for [A]. Trim excess fat from the chicken and cut into 6 equal pieces. Dust and coat with flour. Pat off excess flour.


Rangiri is a way to cut long cylindrical vegetables such as carrots or cucumbers. You make diagonal cuts and rotate the vegetable between cuts.


Warm the vegetable oil in a frying pan placed over medium heat. Put the chicken in skin side down and fry for about 2 minutes. Turn over and fry for a couple more minutes. Remove and set aside. Use the remaining oil in the frying pan to stir-fry the daikon and carrot for about 2 minutes.


Return the chicken to the frying pan and pour [A], in a circular motion. Once everything comes to a boil, reduce the heat to low and cover with a damp paper towel. Cover with a lid and simmer for 13-15 minutes. Add the butter, then turn over and briefly simmer.