Recipe of Any-night-of-the-week Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi

Hello everybody, it is Brad, welcome to our recipe site. 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to 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 cook it.

The ingredients needed to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

1. Take 3 pieces Chicken tenderloin
2. Make ready 150 grams Daikon radish
3. Get 100 grams Shimeji mushrooms
4. Prepare 100 grams Komatsuna
5. Make ready 50 grams Carrot
6. Take 1/2 Thinly sliced onion
7. Take 1/2 clove Thinly sliced garlic
8. Prepare 1 tsp Curry powder
9. Prepare A. ingredients
10. Make ready 1 A. Bay leaf
11. Take 600 ml A. Water
12. Make ready 1 A. Soup stock cube
13. Get 50 grams Storebought curry roux (block)
14. Take 2 tbsp Vegetable oil
15. Take 1 as many (to taste) Mochi (or rice)
16. Get 1 Shichimi spice
17. Take 1 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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