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

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

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