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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, thick, steaming hot japanese-style curry with daikon radish and mochi. It is one of my favorites food recipes. This time, I will make it a little 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’s appreciated by millions daily. It is simple, it is fast, 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 fine and they look wonderful.

To get started with this recipe, we must first 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 can achieve that.

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