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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. You can cook thick, steaming hot japanese-style curry with daikon radish and mochi using 17 ingredients and 4 steps. Here is how you do that.

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