Recipe of Award-winning 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 incredible day today. Today, I'm gonna show you how to prepare 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 unique. This is gonna smell and look delicious.

Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something that 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 cook it.

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

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