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’re having an incredible day today. Today, I will show you a way to make a special dish, thick, steaming hot japanese-style curry with daikon radish and mochi. It is one of my favorites. For mine, I am going to 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 popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something that I have loved my entire life.

To begin 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 cook it.

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