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
• 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

1. Cut the radish and carrot into bite-sized pieces.
2. Boil the chicken and shred.
3. Boil the komatsuna and cut into 5 cm.
4. Shred the shimeji mushrooms apart into small clumps.
5. Stir fry the onion and garlic in vegetable oil.
6. Once wilted, add radish, then carrots, then mushrooms.
7. Add curry powder and the A. ingredients, bring to a boil, then simmer over low heat for 15 minutes.
8. Add and dissolve the curry roux.
9. Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly.
10. Transfer to a plate with the boiled mochi (or cooked rice).
11. Top with bonito flakes and shichimi spice and serve.

chicken tenderloin, radish, mushrooms, komatsuna, carrot, onion, garlic, curry, bay leaf, water, a soup stock, curry, vegetable oil, rice, shichimi, flakes

Taken from cookpad.com/us/recipes/154212-thick-steaming-hot-japanese-style-curry-with-daikon-radish-and-mochi (may not work)