Dashi Curry is a curry prepared without store-bought curry mix but with dashi broth and curry powder, thickened with starch. It is a simpler type of Japanese curry often found in Soba or Udon noodle shops, as opposed to specialty curry shops that use more complicated spices and ingredients. Unlike traditional Japanese curries that rely on instant curry roux, Dashi Curry offers a more straightforward approach to this beloved comfort food. Using curry powder and Dashi, a staple Japanese broth made from bonito flakes, the dish gains a rich umami depth without relying on processed ingredients. The simplicity of Dashi Curry doesn’t compromise on flavor. Instead, it highlights the clean, delicate flavors of Dashi and the heat of curry powder, creating a simple, homely dish. I hope you give it a try soon!
Curry Dashi
Curry without store bought curry mix but with tasty dashi broth and curry powder
Portions: 2 portions
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potato starch mixture
- 1 table spoon potato starch
- 1 table spoon waterfall
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Cut the onion into 1/2-inch thick pieces, the carrot into thin half circles, and the potato and chicken into small pieces.
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Prepare the dashi using a packet of dashi or Katsuobushi bonito flakes and set aside.
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Meanwhile, heat the oil in a pan, then cook the chicken pieces until golden brown. Add all the cut vegetables and fry them for a couple of minutes. Sprinkle in the curry powder and mix. Pour the dashi into the pan and cook for a few minutes until the vegetables are tender. Add the soy sauce and mirin. Add salt to taste, if desired.
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Mix the potato starch and water to make a dough. Then add the mixture to the soup, stirring continuously to avoid the formation of lumps. Cook for a couple of minutes until the sauce thickens.
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Serve the steamed rice on a plate and pour the curry over the rice. Serve immediately.
