I would usually cooked japanese chicken curry with carrots as the vegetable. But, a few days before I cooked the curry, I cooked my daikon chicken soup where I overestimated by buying two daikon roots, and used only one. So, I googled and found this site that recommended to use it in a curry.
I won't tell you how to cook japanese curry, because all I do is buy the instant curry roux and follow the instruction on the box. And when they tell you to add the vegetables, add the daikon, simmer until the daikon is soft. I normally use the House brand curry sauce (medium hot), but obviously you can use any curry sauce that you love.
