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Thick, Steaming Hot Japanese-style Curry With Daikon Radish And Mochi Recipe

Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi Recipe
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Serving : 5
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Prepare the ingredients before making Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi in your home. Then, follow these steps below to serve Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi for your family or friends.

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

  • 3 pieces Chicken tenderloin
  • 150 grams Daikon radish
  • 100 grams Shimeji mushrooms
  • 100 grams Komatsuna
  • 50 grams Carrot
  • 1/2 Thinly sliced onion
  • 1/2 clove Thinly sliced garlic
  • 1 tsp Curry powder
  • A. ingredients
  • 1 A. Bay leaf
  • 600 ml A. Water
  • 1 A. Soup stock cube
  • 50 grams Storebought curry roux (block)
  • 2 tbsp Vegetable oil
  • 1 as many (to taste) Mochi (or rice)
  • 1 Shichimi spice
  • 1 Bonito flakes

How to Make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Add and dissolve the curry roux. Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly.
  • Step 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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