Grilled vegetables.
Curry with dashi.
Replace the water in your curry with dashi.
Layer dashi umami into the aroma of spices. Use your favorite Japanese curry roux with SHIRO, then finish with grilled vegetables.
View the method
Instead of water,
start with dashi.
For this curry, dilute SHIRO tenfold. Prepare the same volume of dashi as the amount of water specified on your curry roux package.
When the roux package calls for 500 ml water
Prepared dashi 500mlVolume before adding curry roux
What you’ll need.
For a roux recipe calling for 500ml waterFollow the roux package for the amount of roux and number of servings.
Dashi & curry roux
- MAGI DASHI SHIROShiro dashi concentrate50ml
- Water500 ml total with SHIRO450ml
- Plant-based Japanese curry rouxAmount specified for 500 ml waterFollow the package
Rice & finishing vegetables
- Cooked riceFor your servings
- Vegetables of your choiceSquash, eggplant, zucchini or similarAs needed
- Vegetable oil or similarAs needed
For a plant-based dish, choose plant-based roux, toppings and cooking fats too.
From prep to plate.
Three simple steps.
01PREPAREFirst, prepare the dashi.
Combine 1 part SHIRO with 9 parts water. Prepare the volume specified as water on your curry roux package.
Dashi ratioFor 500 ml: 50 ml SHIRO + 450 ml water.
02COOKAdd the curry roux.
Use the prepared dashi in place of water. Remove the pan from the heat to dissolve solid roux, then follow the package for cooking time and finishing.
ADJUST THE FLAVORSHIRO contains salt. Taste after adding the roux and dilute with water if needed.
- 03FINISH
Finish with plenty of vegetables.
Cut your chosen vegetables and cook through in vegetable oil. Spoon the curry over rice and top with the vegetables.
FINISHING TOUCHSweet squash, soft eggplant: vary the vegetables with the season.
Bring it to your menu.
Start with your dish and the flavor you want.
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