Best Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi ,family’s new favorite!

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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

If you are sautéing, frying, or grilling, it is essential not to use a small pan. If you would like to produce food melted and slightly browned on the outside, don't use a skillet that's too small since it will cook each of the pieces. A small pan may produce a good deal of steamcausing the dish to burn off fast.

You can cook Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi using 17 ingredients and 4 steps. Here is how you achieve it.

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