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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, thick, steaming hot japanese-style curry with daikon radish and mochi. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have thick, steaming hot japanese-style curry with daikon radish and mochi using 17 ingredients and 4 steps. Here is how you cook it.

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