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The ingredients needed to cook Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- Prepare 3 pieces Chicken tenderloin
- Get 150 grams Daikon radish
- Get 100 grams Shimeji mushrooms
- Get 100 grams Komatsuna
- Provide 50 grams Carrot
- Get 1/2 Thinly sliced onion
- Provide 1/2 clove Thinly sliced garlic
- Use 1 tsp Curry powder
- Prepare A. ingredients
- Use 1 A. Bay leaf
- Take 600 ml A. Water
- Get 1 A. Soup stock cube
- Use 50 grams Storebought curry roux (block)
- Use 2 tbsp Vegetable oil
- Get 1 as many (to taste) Mochi (or rice)
- Get 1 Shichimi spice
- Get 1 Bonito flakes
Instructions 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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