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

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

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

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

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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