Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thick, steaming hot japanese-style curry with daikon radish and mochi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- Prepare 3 pieces Chicken tenderloin
- Take 150 grams Daikon radish
- Get 100 grams Shimeji mushrooms
- Get 100 grams Komatsuna
- Get 50 grams Carrot
- Get 1/2 Thinly sliced onion
- Prepare 1/2 clove Thinly sliced garlic
- Prepare 1 tsp Curry powder
- Make ready A. ingredients
- Prepare 1 A. Bay leaf
- Take 600 ml A. Water
- Make ready 1 A. Soup stock cube
- Get 50 grams Storebought curry roux (block)
- Get 2 tbsp Vegetable oil
- Get 1 as many (to taste) Mochi (or rice)
- Get 1 Shichimi spice
- Make ready 1 Bonito flakes
Instructions to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- 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.
- 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.
- Add and dissolve the curry roux. Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly.
- Transfer to a plate with the boiled mochi (or cooked rice). Top with bonito flakes and shichimi spice and serve.
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