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

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

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.

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

1. It's of pieces Chicken tenderloin.
2. Prepare of Daikon radish.
3. It's of Shimeji mushrooms.
4. You need of Komatsuna.
5. You need of Carrot.
6. It's of Thinly sliced onion.
7. You need of Thinly sliced garlic.
8. Prepare of Curry powder.
9. Prepare of A. ingredients.
10. Prepare of A. Bay leaf.
11. You need of A. Water.
12. It's of A. Soup stock cube.
13. You need of Storebought curry roux (block).
14. Prepare of Vegetable oil.
15. It's of as many (to taste) Mochi (or rice).
16. You need of Shichimi spice.
17. You need of Bonito flakes.

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

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..