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, I’m gonna show you how to make a distinctive dish, thick, steaming hot japanese-style curry with daikon radish and mochi. It is one of my favorites. For mine, I will make it a bit unique. 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 recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Make ready pieces Chicken tenderloin
  2. Get Daikon radish
  3. Make ready Shimeji mushrooms
  4. Make ready Komatsuna
  5. Prepare Carrot
  6. Make ready Thinly sliced onion
  7. Get Thinly sliced garlic
  8. Get Curry powder
  9. Get A. ingredients
  10. Get A. Bay leaf
  11. Make ready A. Water
  12. Take A. Soup stock cube
  13. Take Storebought curry roux (block)
  14. Take Vegetable oil
  15. Take as many (to taste) Mochi (or rice)
  16. Make ready Shichimi spice
  17. Get 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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