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 our recipe site. Today, I will show you a way to make a distinctive dish, thick, steaming hot japanese-style curry with daikon radish and mochi. One of my favorites. For mine, I will 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 popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is something that I have loved my entire life.

To get started 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 can achieve that.

The ingredients needed to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
  1. Prepare pieces Chicken tenderloin
  2. Prepare Daikon radish
  3. Prepare Shimeji mushrooms
  4. Prepare Komatsuna
  5. Prepare Carrot
  6. Prepare Thinly sliced onion
  7. Prepare Thinly sliced garlic
  8. Get Curry powder
  9. Prepare A. ingredients
  10. Take A. Bay leaf
  11. Get A. Water
  12. Take A. Soup stock cube
  13. Prepare Storebought curry roux (block)
  14. Make ready Vegetable oil
  15. Get as many (to taste) Mochi (or rice)
  16. Make ready Shichimi spice
  17. Prepare 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.

So that is going to wrap it up for this exceptional food thick, steaming hot japanese-style curry with daikon radish and mochi recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!