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

Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi. Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish. Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is..

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 Daikon Leaves Furikake - A Perfect Meal Prep Dish. You can cook Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi using 17 ingredients and 4 steps. Here is how you cook that.

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

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

It is a rubbery chewy thick paste made of steamed short-grain glutinous rice pounded. There are some easier methods to make 'Mochi'. This is a very simple savoury 'Mochi'. Ingredients are Daikon (White Radish), Glutinous Rice Flour and Salt.

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

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..

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is. See more ideas about Daikon recipe, Radish recipes, Recipes.

Subscribe to receive free email updates: