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

Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi using 17 ingredients and 4 steps. Here is how you cook it.

I used leftover ingredients from the New Year's feast to make a curry. I used leftover carrots I had from making decorative ume plum flower shapes. Recipe by ochikeron

Ingredients and spices that need to be Get to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:

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

Instructions to make 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.

While that is by no means the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The hope is that this will get your own creative juices flowing so you can prepare excellent lunches for your family without having to accomplish too horribly much heavy cooking from the approach.

So that is going to wrap it up for this special food Step-by-Step Guide to Make Super Quick Homemade Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi. Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!