Dry Curry with Shiitake

The flavorful spice curry gets more delicious by adding Shiitake. The fragrance of Shiitake gives a deep flavor to the aroma of spices, and Guanylate, a unique characteristic of dried Shiitake, enriches the Umami taste of other ingredients. Shiitake has two kinds of aroma. 1st aroma => Smelling with noses before eating. 2nd aroma => Feeling of fragrance after eating. The 2nd aroma boosts the aromas of all spices.

Ingredients (2 servings)

  • 2 Dried shiitake ( cut in 1cm squares )
  • 25g Dried Daikon & Carrot Strip Mix( minced )
  • 2 tsp Ginger ( minced )
  • 10g Raisins -A
  • 10ml Red wine -A
  • 120ml Shiitake soaking water -A
  • 1.5 Tbsp Ketchup -A
  • 120g Mixed mince meat
  • 2 tsp Curry powder
  • 1 tsp Garam masala
  • 1 ( 4g ) Bouillon cube
  • 1 tsp Worcester sauce
  • 1 Tbsp Salad oil


Heat the oil in a pot at low heat, add the ginger and heat until fragrant.
When the ginger is fragrant, stir-fry the ground meat at medium heat.
When the meat turns brown, add the Shiitake, Dried Daikon & Carrot Strip Mix, curry powder, and garam masala and cook together.
Add Spices A and the bouillon cube and stir-fry until the flavor is full.
Lastly, add Worcester sauce and stir-fry for about 5 min.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


More recipes