Thick, Steaming Hot Japanese-style Curry with Daiko

Name: Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pieces Chicken tenderloin, 150 grams Daikon radish, 100 grams Shimeji mushrooms, 100 grams Komatsuna, and more.

Yes, Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions