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Alright, don’t linger, let’s plan this thick, steaming hot japanese-style curry with daikon radish and mochi formula with 17 substances which are surely easy to receive, and we have to process them at the very least through 4 tips. You should devote a while on this, so the resulting food could be perfect.

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

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

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