Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi.
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, thick, steaming hot japanese-style curry with daikon radish and mochi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to 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:
- {Take of pieces Chicken tenderloin.
- {Make ready of Daikon radish.
- {Get of Shimeji mushrooms.
- {Take of Komatsuna.
- {Prepare of Carrot.
- {Take of Thinly sliced onion.
- {Prepare of Thinly sliced garlic.
- {Prepare of Curry powder.
- {Prepare of A. ingredients.
- {Get of A. Bay leaf.
- {Take of A. Water.
- {Take of A. Soup stock cube.
- {Get of Storebought curry roux (block).
- {Take of Vegetable oil.
- {Prepare of as many (to taste) Mochi (or rice).
- {Get of Shichimi spice.
- {Take of Bonito flakes.
Steps to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- 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..
- 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..
- Add and dissolve the curry roux. Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly..
- Transfer to a plate with the boiled mochi (or cooked rice). Top with bonito flakes and shichimi spice and serve..
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