Dashi Curry is a curry made without store-bought curry mix but with dashi stock and curry powder, thickened with starch. It’s a simpler type of Japanese curry often found at Soba or Udon noodle shops, in contrast to curry specialty stores 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. By using curry powder and Dashi—a fundamental Japanese stock 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, subtle tastes of Dashi and the warmth of curry powder, creating a dish that feels simple and homey. I hope you give it a try soon!
Dashi Curry
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Ingredients
- 1/2 brown onion
- 1/2 carrot
- 1 potato
- 1 chicken thigh
- 1 Tbsp oil
- 1 1/2 Tbsp curry powder
- 2 cups Dashi
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1/4 tsp salt
- 2 cups steamed rice
potato starch slurry
- 1 Tbsp potato starch
- 1 Tbsp water
Instructions
- Cut onion into 1/2-inch thick pieces, carrot into thin half-rounds, and potato and chicken into bite-size pieces.
- Make dashi using a dashi packet or Katsuobushi bonito flakes, and set aside.
- Meanwhile, heat oil in a frying pan, then cook chicken pieces until browned. Add all the cut vegetables and stir-fry for a couple of minutes. Sprinkle curry powder and stir. Pour the dashi into the pan and cook for a few minutes until vegetables are tender. Add soy sauce and mirin. Add salt to taste, if desired.
- Mix potato starch and water to make a slurry. Then add the slurry to the soup, stirring constantly to prevent lumps. Cook for a couple of minutes until the sauce thickens.
- Serve steamed rice on a plate and pour the curry over the rice. Serve immediately.
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