Thick, Steaming Hot Japanese-Style Curry With Daikon Radish And Mochi

Hello everybody, I hope you are having an incredible day today. Today, we're going 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'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first 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 that.

I used leftover ingredients from the New Year's feast to make a curry.

I used leftover carrots I had from making decorative ume plum flower shapes. Recipe by ochikeron

Ingredients and spices that need to be Make ready to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

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

Instructions to make 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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