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

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The ingredients needed to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

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

Instructions to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

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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