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Alright, don’t linger, let’s approach this thick, steaming hot japanese-style curry with daikon radish and mochi formula with 17 elements which are absolutely easy to find, and we have to process them at the very least through 4 methods. You should shell out a while on this, so the resulting food could be perfect.

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

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