Japanese-Style Curry Powder
Courtney Hill published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
A unique, savory Japanese-style curry blend that incorporates dried shiitake mushrooms for umami, along with traditional warming spices like mustard seed, coriander, and cumin.
- Time
- 15 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 10 g
- 20 g
- 10 g
- 6 g
- 7 g
- 3 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 65 g before cooking, which is about 13 g per serving.
Steps
In a small skillet over medium heat, combine the dried shiitake mushroom pieces, mustard seeds, coriander seeds, cumin seeds, and black peppercorns.
Toast the spices, shaking the pan frequently, until the mustard seeds begin to pop and the mixture is highly fragrant, about 3 to 5 minutes.
Remove the skillet from the heat and immediately transfer the toasted spice mixture to a plate to cool completely.
Once cooled, transfer the mixture to a spice grinder or high-speed blender and process until it becomes a fine powder.
Stir in the ground turmeric, ground ginger, and cayenne pepper until well combined.
Store the curry powder in an airtight container in a cool, dark place for up to 3 months.
Notes
This blend makes about 1/3 cup of curry powder. The addition of dried shiitakes provides the characteristic savory depth found in Japanese curry roux blocks.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 47
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 2 g
- Fiber
- 2 g
Where the calories come from
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