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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 it.

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

1. Provide 3 pieces Chicken tenderloin
2. You need 150 grams Daikon radish
3. Provide 100 grams Shimeji mushrooms
4. Provide 100 grams Komatsuna
5. Use 50 grams Carrot
6. Take 1/2 Thinly sliced onion
7. Prepare 1/2 clove Thinly sliced garlic
8. Prepare 1 tsp Curry powder
9. Prepare A. ingredients
10. Provide 1 A. Bay leaf
11. Take 600 ml A. Water
12. Use 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. Take 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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