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

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

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We hope you got benefit from reading it, now lets go back to thick, steaming hot japanese-style curry with daikon radish and mochi recipe. You can have thick, steaming hot japanese-style curry with daikon radish and mochi using 17 ingredients and 4 steps. Here is how you achieve that.

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

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