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.


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