Dashi Curry
Curry without store-bought curry mix but with flavorful dashi stock and curry powder
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.