Shiitake and Koya Dry Curry
Lots of umami flavor with Shiitake. Koya tofu gives it more volume.
Shiitake and Koya Dry Curry
Lots of umami flavor with Shiitake. Koya tofu gives it more volume.
The flavorful spice curry gets a more delicious taste by adding Shiitake.
The fragrance of Shiitake gives a deep flavor to the aroma of spices, and Guanylate, which is a unique characteristic of dried Shiitake, 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
Use water to reconstitute Koya (Freeze-dried) tofu and Shiitake, squeeze out some of the water, then mince.
Put olive oil in the frying pan, and stir-fry the garlic and ginger on medium heat.
When there is aroma, cook the meat until it is heated. Then add the carrot, bell pepper, and onion.
When the vegetables become soft, add the step 1 ingredients and stir-fry so the water splatters out.
Add the mixed beans and flavor with Spices A to finish.
Any kind of mixed beans would be delicious.