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

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.

No additional tips available.

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

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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.

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

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