Recipe: Delicious 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 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. 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 it.

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

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

Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is.. Thick, Steaming Hot Japanese-style Curry with Daikon. In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels.

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

  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..

Parotta salna is a popular streetside hotel food in Madurai, Tuticorin. Salna is a spicy, delicious side dish served with parotta in road side hotels of Tamil nadu(Kai endhi bhavan). Empty Salna (also called as plain salna) is a tomato-based curry prepared without using any. Udon (饂飩, usually written as うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin.

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