Easy Nanban-style Curried Soboro and Daikon Radish

• 400 grams Ground pork
• 1/2 Daikon radish (small)
• 2 Japanese leek
• 1 piece 1 dash bigger than the size of your thumbtip Ginger
• 1 tbsp Sake
• 1/2 tsp Sugar
• 90 ml Mentsuyu (3x concentrate)
• 250 ml Water
• 1 tbsp Curry powder
• 1 dash Soy sauce
• 1 Katakuriko slurry

1. Peel the daikon and cut into small sized chunks of even size (rangiri cut).
2. Grate the ginger.
3. Cut the leek into oblique slices.
4. Add a little oil to a pan and cook the ginger until aromatic.
5. Add the ground pork and fry.
6. When the meat is cooked through, add the daikon.
7. Stir to coat well in oil.
8. Add in the Ingredients and mix.
9. Cover with a lid and simmer over medium heat.
10. When the daikon has become somewhat soft, add the leek and curry powder.
11. Mix, cover with a lid and steam until the leeks reach the softness you like.
12. Add in the dissolved katakuriko to thicken the sauce.
13. Finally, season the dish with soy sauce.
14. Transfer to a serving dish and enjoy!

ground pork, ginger, sake, sugar, water, curry, soy sauce, slurry

Taken from cookpad.com/us/recipes/155261-easy-nanban-style-curried-soboro-and-daikon-radish (may not work)