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

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

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

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

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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