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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, thick, steaming hot japanese-style curry with daikon radish and mochi. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something which I’ve loved my whole life.

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

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

So that’s going to wrap it up with this special food thick, steaming hot japanese-style curry with daikon radish and mochi recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!