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Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi
Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi

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We hope you got insight from reading it, now let’s go back to thick, steaming hot japanese-style curry with daikon radish and mochi recipe. To make thick, steaming hot japanese-style curry with daikon radish and mochi you 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. Use 3 pieces Chicken tenderloin
  2. You need 150 grams Daikon radish
  3. You need 100 grams Shimeji mushrooms
  4. Prepare 100 grams Komatsuna
  5. Provide 50 grams Carrot
  6. Provide 1/2 Thinly sliced onion
  7. Get 1/2 clove Thinly sliced garlic
  8. Use 1 tsp Curry powder
  9. Get A. ingredients
  10. Provide 1 A. Bay leaf
  11. Prepare 600 ml A. Water
  12. Use 1 A. Soup stock cube
  13. Get 50 grams Storebought curry roux (block)
  14. You need 2 tbsp Vegetable oil
  15. Provide 1 as many (to taste) Mochi (or rice)
  16. You need 1 Shichimi spice
  17. Take 1 Bonito flakes
Instructions 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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