Japanese-Style Curry Powder

Ingredients

• 0.25 cup dried shiitake mushrooms (broken into small pieces)
• 2 tbsp yellow mustard seeds
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp turmeric (ground)
• 1 tsp black peppercorns
• 1 tsp ground ginger
• 0.5 tsp cayenne pepper

Steps

1. 1

   In a small skillet over medium heat, combine the dried shiitake mushroom pieces, mustard seeds, coriander seeds, cumin seeds, and black peppercorns.

2. 2

   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.

3. 3

   Remove the skillet from the heat and immediately transfer the toasted spice mixture to a plate to cool completely.

4. 4

   Once cooled, transfer the mixture to a spice grinder or high-speed blender and process until it becomes a fine powder.

5. 5

   Stir in the ground turmeric, ground ginger, and cayenne pepper until well combined.

6. 6

   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 per serving

• spice blend
• condiment
• Japanese
• pantry staple
• vegan
• gluten-free