Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thick, steaming hot japanese-style curry with daikon radish and mochi. One of my favorites. This time, I’m gonna make it a little 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 favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something which I have loved my whole life. They’re fine and they look fantastic.

To begin 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 can achieve that.

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

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