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The ingredients needed to prepare Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- You need pieces Chicken tenderloin
- Provide Daikon radish
- You need Shimeji mushrooms
- Take Komatsuna
- You need Carrot
- Get Thinly sliced onion
- Get Thinly sliced garlic
- Provide Curry powder
- Take A. ingredients
- Take A. Bay leaf
- Prepare A. Water
- Get A. Soup stock cube
- Take Storebought curry roux (block)
- Take Vegetable oil
- Use as many (to taste) Mochi (or rice)
- Get Shichimi spice
- You need 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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