Easiest Way to Cook Perfect 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..

Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi 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. Prepare 100 grams of Komatsuna.
  5. It's 50 grams of Carrot.
  6. Prepare 1/2 of Thinly sliced onion.
  7. You need 1/2 clove of Thinly sliced garlic.
  8. Prepare 1 tsp of Curry powder.
  9. Prepare of A. ingredients.
  10. Prepare 1 of A. Bay leaf.
  11. It's 600 ml of A. Water.
  12. It's 1 of A. Soup stock cube.
  13. It's 50 grams of Storebought curry roux (block).
  14. Prepare 2 tbsp of Vegetable oil.
  15. Prepare 1 of as many (to taste) Mochi (or rice).
  16. Prepare 1 of Shichimi spice.
  17. You need 1 of Bonito flakes.

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. This winter hot pot dish, or nabemono, is made by taking an assortment of vegetables and proteins (including processed fish cakes, mochi rice cakes, boiled eggs, daikon radish, konjac yam and tofu), and stewing them in a light broth seasoned with soy sauce and dashi (a soup stock made from infusions of bonito fish flakes, kombu kelp seaweed.

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..

Cut the daikon into half-inch thick, bite-sized pieces. Along with the common white daikon radish, there are several other varieties found in Asia. The Cantonese lobak or lo pak has a light green color around the top of the root near the leaves. One Korean variety called mu has a similar green and white coloration but is rounder and shorter. Lobak and mu are both spicier with a more peppery bite than daikon radish.

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