Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi
Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, thick, steaming hot japanese-style curry with daikon radish and mochi. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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.

Ingredients - Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
  1. Prepare 3 pieces Chicken tenderloin
  2. Make ready 150 grams Daikon radish
  3. Make ready 100 grams Shimeji mushrooms
  4. Prepare 100 grams Komatsuna
  5. Prepare 50 grams Carrot
  6. Get 1/2 Thinly sliced onion
  7. Prepare 1/2 clove Thinly sliced garlic
  8. Take 1 tsp Curry powder
  9. Make ready A. ingredients
  10. Take 1 A. Bay leaf
  11. Take 600 ml A. Water
  12. Prepare 1 A. Soup stock cube
  13. Take 50 grams Storebought curry roux (block)
  14. Take 2 tbsp Vegetable oil
  15. Take 1 as many (to taste) Mochi (or rice)
  16. Prepare 1 Shichimi spice
  17. Get 1 Bonito flakes
Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi making process:
  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 is going to wrap this up for this exceptional food thick, steaming hot japanese-style curry with daikon radish and mochi recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!