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

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

A gorgeous, hearty curry with mochi for heartiness and lots of other ingredients. The flavor of bonito flakes is just sublime. This also goes well with rice.

Ingredients: 4 to 5 servings

Chicken tenderloin
3 pieces (approx. 135 g)
Daikon radish
150 g
Shimeji mushrooms
100 g
Komatsuna
100 g
Carrot
50 g
Thinly sliced onion
1/2 (approx. 85 g)
Thinly sliced garlic
1/2 clove
Curry powder
1 teaspoon
A. ingredients
A. Bay leaf
1
A. Water
600 ml
A. Soup stock cube
1
Storebought curry roux (block)
50 g
Vegetable oil
2 tablespoons
Mochi (or rice)
as many as you like
Shichimi spice
to taste
Bonito flakes
to taste

Steps

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.

Story Behind this Recipe

I used leftover ingredients from the New Year's feast to make a curry.