Easiest Way to Prepare Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi ,suitable for every moment!

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

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

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

Cooking Tips

Of course, if you wish to cutout, you prefer a sharp knife as opposed to a dull knife. Since sharp knives are somewhat more comfortable to reduce, you do not have to spend a good deal of work. You can sharpen a knife . It speeds up the process.

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 that.

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

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

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