Easiest Way to Make Tasty Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi

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

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

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

1. Prepare 3 of pieces Chicken tenderloin.
2. It's 150 grams of Daikon radish.
3. Prepare 100 grams of Shimeji mushrooms.
4. Prepare 100 grams of Komatsuna.
5. You need 50 grams of Carrot.
6. It's 1/2 of Thinly sliced onion.
7. Prepare 1/2 clove of Thinly sliced garlic.
8. It's 1 tsp of Curry powder.
9. You need of A. ingredients.
10. You need 1 of A. Bay leaf.
11. You need 600 ml of A. Water.
12. Prepare 1 of A. Soup stock cube.
13. You need 50 grams of Storebought curry roux (block).
14. You need 2 tbsp of Vegetable oil.
15. It's 1 of as many (to taste) Mochi (or rice).
16. Prepare 1 of Shichimi spice.
17. You need 1 of Bonito flakes.

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

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..