Delicious Spicy Dry Curry with Shiitake powder

The synergy of Shiitake powder and meat flavor! Full of spices! Enjoy the aroma of authentic curry! When Shiitake powder contains enough water, its Umami-enhancing effect is maximized. Use Shiitake powder as early as possible in the cooking process rather than afterward. Instead of using 1 Tbsp dry Shiitake powder, use 1 tsp Shiitake powder soaked in water for 10 minutes to increase the dish's flavor and Umami taste furthermore. Fry the minced meat thoroughly until it is browned and the juices run clear, like when cooking a hamburger, to remove the odor. "Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020 Our presentation:

Ingredients (4 people) (50 min.)

  • 300 g Ground meat (beef and pork)
  • 1 Tbsp Shiitake powder
  • 1 (200g) Onion (finely chopped)
  • 1/2 (100g) Carrot (finely chopped)
  • 2 (80g) Bell peppers (finely chopped)
  • 2 (16g) Gingers (finely chopped)
  • 4 cloves (20g) Garlic (finely chopped)
  • 2 Tbsp Salad oil
  • 1 tsp Cumin seeds
  • 1 tsp salt-A
  • 2 Tbsp curry powder-A
  • 2 Tbsp tomato ketchup-A
  • 1 piece bay leaf-A
  • 1 Tbsp Worcestershire sauce
  • 450 ml water
  • 1 tsp Garam Masala
  • to taste Salt and pepper
  • optional Cayenne pepper
  • 4 cups Turmeric rice
  • to taste Parsley
  • optional (Garnish) Boiled eggs
  • optional (Garnish) Sliced almonds
  • optional (Garnish) Pickles



Finely chop the onion, carrot, bell pepper, ginger, garlic, and parsley.

Heat up the salad oil (1 Tbsp) in a frying pan. Add the ground meat and Shiitake powder, and fry until the meat is broken up. Remove it from the pan and set aside.

Heat up the residual salad oil in the same frying pan, and saute the garlic, ginger, and cumin seeds over low heat.

Once they are fragrant, add the onion, carrot, bell pepper, and Shiitake. Raise the heat to medium and saute.

Add the ingredients marked with ● and continue sauteing.

Add the water, Worcestershire sauce, and the ground meat you have browned previously to the pan. Bring the liquid to a boil and turn the heat down to low. Simmer gently for around 30 minutes.

Add the Garam Masala. Check for your preferred level of spiciness and add cayenne pepper as desired. Season with salt and pepper to taste.

Scoop the turmeric rice into a bowl and sprinkle the chopped parsley on the rice. Ladle the curry in (7) over it and garnish the dish with your favorite toppings to serve.


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