How to Make 3 Easy of Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi

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We hope you got benefit from reading it, now let’s go back to thick, steaming hot japanese-style curry with daikon radish and mochi recipe. To cook thick, steaming hot japanese-style curry with daikon radish and mochi you only need 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

1. Provide 3 pieces Chicken tenderloin
2. Prepare 150 grams Daikon radish
3. Take 100 grams Shimeji mushrooms
4. Use 100 grams Komatsuna
5. Prepare 50 grams Carrot
6. You need 1/2 Thinly sliced onion
7. Use 1/2 clove Thinly sliced garlic
8. Provide 1 tsp Curry powder
9. Use A. ingredients
10. Use 1 A. Bay leaf
11. Prepare 600 ml A. Water
12. Use 1 A. Soup stock cube
13. Provide 50 grams Storebought curry roux (block)
14. Provide 2 tbsp Vegetable oil
15. Use 1 as many (to taste) Mochi (or rice)
16. Provide 1 Shichimi spice
17. Take 1 Bonito flakes

Steps to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

1. Cut the radish and carrot into bite-sized pieces. Boil the chicken and shred. Boil the komatsuna and cut into 5 cm. Shred the shimeji mushrooms apart into small clumps.
2. Stir fry the onion and garlic in vegetable oil. Once wilted, add radish, then carrots, then mushrooms. Add curry powder and the A. ingredients, bring to a boil, then simmer over low heat for 15 minutes.
3. Add and dissolve the curry roux. Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly.
4. Transfer to a plate with the boiled mochi (or cooked rice). Top with bonito flakes and shichimi spice and serve.

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