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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

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Yogurt is often a snack many individuals take for granted. Eating yogurt in place of a healthy larger lunch is not a good idea. As a treat, however, yogurt is one of the best things you’ll be able to reach for. It is made up of a lot of calcium, proteins, and B vitamins. Yogurt is typically eaten to help maintain the digestive system because it is so easily digestible by the majority of people. Yogurt unites wonderfully with nuts as well as seeds. It’s an simple way to lessen sugar while still enjoying a tasty snack.

A large assortment of instant health snacks is easily obtainable. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to thick, steaming hot japanese-style curry with daikon radish and mochi recipe. To make thick, steaming hot japanese-style curry with daikon radish and mochi you only need 17 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
  1. You need 3 pieces Chicken tenderloin
  2. Get 150 grams Daikon radish
  3. You need 100 grams Shimeji mushrooms
  4. Prepare 100 grams Komatsuna
  5. You need 50 grams Carrot
  6. Prepare 1/2 Thinly sliced onion
  7. Prepare 1/2 clove Thinly sliced garlic
  8. Provide 1 tsp Curry powder
  9. Take A. ingredients
  10. Prepare 1 A. Bay leaf
  11. Use 600 ml A. Water
  12. Take 1 A. Soup stock cube
  13. Prepare 50 grams Storebought curry roux (block)
  14. Get 2 tbsp Vegetable oil
  15. Take 1 as many (to taste) Mochi (or rice)
  16. Provide 1 Shichimi spice
  17. Take 1 Bonito flakes
Instructions to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
  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.

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