Shiitake and Koya Dry Curry

Lots of umami flavor with shiitake mushrooms. Koya tofu gives it more volume.

Shiitake and Koya Dry Curry

Lots of umami flavor with shiitake mushrooms. Koya tofu gives it more volume.

The flavorful spice curry gets a more delicious taste by adding shiitake mushrooms.

The fragrance of shiitake gives a deep flavor to the aroma of spices, and guanylic acid, which is a unique characteristic of dried shiitake mushrooms, enriches the taste of other ingredients.

( 4 servings )

Koya ( Freeze-dried ) tofu
25g
( minced )
Dried shiitake mushrooms
5 – 10 ( 20g )
( minced )
Carrot ( minced )
1/2
Bell pepper ( minced )
1 ( 40g )
Onion ( minced )
1/2 ( 80g )
Garlic ( minced )
2 tsp
Ginger ( minced )
2 tsp
Mixed beans ( boiled )
Half can
Mixed ground meat or chicken mince
200g
Olive oil
2 tbsp
Spices A
Worcester sauce -
3 tbsp
Ketchup -
3 tbsp
Curry powder -
2 tbsp

1

Use water to reconstitute Koya (Freeze-dried) tofu and Shiitake, squeeze out some of the water, then mince.

2

Put olive oil in the frying pan, and stir-fry the garlic and ginger on medium heat.

3

When there is aroma, cook the meat until it is heated. Then add the carrot, bell pepper, and onion.

4

When the vegetables become soft, add the step 1 ingredients and stir-fry so the water splatters out.

5

Add the mixed beans and flavor with Spices A to finish.

6

Any kind of mixed beans would be delicious.