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.
Story Behind this Recipe
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.