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

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

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

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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