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’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thick, steaming hot japanese-style curry with daikon radish and mochi. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something which I have loved my entire life.

To get started with this recipe, we must 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 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. Prepare Daikon radish
  3. Take Shimeji mushrooms
  4. Take Komatsuna
  5. Take Carrot
  6. Get Thinly sliced onion
  7. Take Thinly sliced garlic
  8. Prepare Curry powder
  9. Take A. ingredients
  10. Make ready A. Bay leaf
  11. Prepare A. Water
  12. Prepare A. Soup stock cube
  13. Prepare Storebought curry roux (block)
  14. Prepare Vegetable oil
  15. Take as many (to taste) Mochi (or rice)
  16. Get Shichimi spice
  17. Make ready 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 it up for this exceptional food thick, steaming hot japanese-style curry with daikon radish and mochi recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!