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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thick, steaming hot japanese-style curry with daikon radish and mochi. It is one of my favorites. This time, 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 well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something that 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 cook it.

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

So that’s going to wrap this up with this exceptional food thick, steaming hot japanese-style curry with daikon radish and mochi recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!