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
- 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.
- 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.
- Add and dissolve the curry roux.
- Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly.
- Transfer to a plate with the boiled mochi (or cooked rice).
- 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)