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Before you jump to Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Consider the stairs. Walk up the stairs to where you live or work instead of using the elevator. While this will be hard to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? Most people will choose to be lazy and take an elevator instead of getting exercise on the stairs. Even if you only have a single flight to climb, climbing along it during the day is a great way to get additional exercise.
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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 need 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- Get 3 of pieces Chicken tenderloin.
- Prepare 150 grams of Daikon radish.
- Take 100 grams of Shimeji mushrooms.
- You need 100 grams of Komatsuna.
- You need 50 grams of Carrot.
- Use 1/2 of Thinly sliced onion.
- Take 1/2 clove of Thinly sliced garlic.
- You need 1 tsp of Curry powder.
- Provide of A. ingredients.
- Take 1 of A. Bay leaf.
- You need 600 ml of A. Water.
- Provide 1 of A. Soup stock cube.
- Get 50 grams of Storebought curry roux (block).
- Provide 2 tbsp of Vegetable oil.
- Take 1 of as many (to taste) Mochi (or rice).
- Provide 1 of Shichimi spice.
- Get 1 of Bonito flakes.
Steps to make Thick, Steaming Hot Japanese-style Curry with Daikon Radish and Mochi:
- 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..
- 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..
- Add and dissolve the curry roux. Once the sauce is thickened, add komatsuna and chicken tenders and simmer briefly..
- Transfer to a plate with the boiled mochi (or cooked rice). Top with bonito flakes and shichimi spice and serve..
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