Akari Hasegawa's Dashi Curry with Plenty of Aromatics
ID: 6b6da21a...
A refreshing and body-friendly dashi-based curry recipe from culinary researcher Akari Hasegawa, featuring Japanese dashi and a generous amount of aromatics. The umami from the ground chicken and Japanese leeks pairs perfectly with the fresh, zesty flavors of shiso, myoga ginger, and fresh ginger.
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🍳 Cooking Flow
Finely chop the Japanese leek and the aromatic vegetables separately. → Place the ground meat, Japanese leek, sake, and salt into a frying pan, cover with a lid, and steam-cook for 5 minutes. → Lightly break up the meat, then add the mentsuyu and curry powder and mix well. → Add the contents of the dashi stock packet and the dashi broth, then simmer for an additional 5 minutes. → Serve the curry over rice and top with plenty of aromatic garnishes.
Cooking Steps
Brief Cooking Order
Finely chop the Japanese leek and the aromatic vegetables separately. → Place the ground meat, Japanese leek, sake, and salt into a frying pan, cover with a lid, and steam-cook for 5 minutes. → Lightly break up the meat, then add the mentsuyu and curry powder and mix well. → Add the contents of the dashi stock packet and the dashi broth, then simmer for an additional 5 minutes. → Serve the curry over rice and top with plenty of aromatic garnishes.
Introduction
A refreshing and body-friendly dashi-based curry recipe from culinary researcher Akari Hasegawa, featuring Japanese dashi and a generous amount of aromatics. The umami from the ground chicken and Japanese leeks pairs perfectly with the fresh, zesty flavors of shiso, myoga ginger, and fresh ginger.
Step 1
Finely mince the Japanese leek, and julienne the shiso leaves, myoga ginger, and fresh ginger.
Step 2
Put the ground chicken thigh, ground chicken breast, and minced Japanese leek into a frying pan. Add the sake and salt, cover with a lid, and steam-cook over medium heat for about 5 minutes.
Step 3
Remove the lid and use a spatula to lightly break up the meat into coarse chunks.
Step 4
Add the mentsuyu and curry powder, mixing everything together until well combined.
Step 5
Tear open the dashi packet and add the powder inside, then pour in the dashi broth. Simmer over medium heat for about 5 more minutes.
Ingredients List
Important Notes
✨ Using a half-and-half mix of ground chicken thigh and breast creates a great balance of tenderness and umami.
💡 When breaking up the meat, keep some chunks rather than mashing it too finely to give the dish a more satisfying texture.
⚠️ Do not skip the aromatics; loading them on generously really brings out the delicious dashi-forward flavor of the curry.
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