[Recreation of Mr. Ryuji’s Recipe] “Soba Shop Curry” Easy curry with the aroma of dashi and spices

With familiar ingredients, Mr. Ryuji’s recipe allows you to enjoy flavors reminiscent of a specialty shop. This time, I recreated a curry that captures the feeling of eating at a soba shop, where the umami of the Japanese dashi and the spicy aroma of the curry powder spread throughout the mouth.

Can you easily enjoy soba restaurant curry at home!? Ryuuji's recipe

Ryuuji's "Soba Shop Curry" main ingredients.

【Ingredients for 2 servings】
Warm rice 400g
Pork belly 200g
Salt 2 pinches (for seasoning pork belly)
Onion 1 (200g)
Oil 1 and 1/2 tablespoons
Water 300cc
Yamasa This! Delicious!! Sauce 4 tablespoons
Soy sauce 2 teaspoons
Sugar 1 and 1/3 teaspoons
Sake 2 tablespoons
Mirin 2 teaspoons
Bonito flakes 3-4 pinches
Curry powder 2 tablespoons
Potato starch 1 tablespoon and 2 teaspoons
Water 50cc
Fukujinzuke (pickled vegetables) to taste

【Instructions】

1. Cut the onion and pork belly.

Cut the onion into wedges 1.5 cm wide, and cut the pork belly into 3 cm wide pieces. Season the pork belly with 2 pinches of salt for flavoring.

2. Stir-fry the pork belly and onion

Heat 1 teaspoon of oil in a frying pan, add the pork belly and onion, and stir-fry over medium heat.

3. Season and simmer

Once the pork belly is cooked and the onion is softened, add 300 cc of water, 4 tablespoons of this! Um !! Tsuyu, 2 teaspoons of soy sauce, 1 and 1/3 teaspoons of sugar, 2 tablespoons of sake, 2 teaspoons of mirin, 4 pinches of bonito flakes (or finely shredded katsuobushi), and 2 tablespoons of S&B red can curry powder, and mix well.

This time, since I couldn't get bonito powder, I used finely chopped bonito flakes.

4. Once it comes to a boil, add the water-diluted potato starch to finish it off.

Once it starts bubbling, add the water-diluted potato starch (a mixture of 1 tablespoon and 2 teaspoons of potato starch with 50cc of water), and it's done once it thickens.

This time, I used a type of potato starch that doesn't require dilution.

The key is the bonito-based Japanese-style dashi! How does Mr. Ryuji's "soba shop curry" taste?

The author often orders curry at soba shops. In fact, I have been experimenting to see if I can create a soba shop flavor at home for a while now. When you take a bite, the spicy aroma and flavor of the curry powder hits you first. After that, the umami of the katsuo-based dashi spreads across your mouth, and the richness of the pork and onions adds a nice touch.

The curry made with curry powder has been a concern of mine because the flavor of the curry tends to dominate, making it difficult to bring out richness and umami; however, this time, by using bonito flakes and the Japanese-style dipping sauce (this! delicious!! sauce), I was able to enjoy a curry with depth of flavor. The accompanying red fukujinzuke also added color to the curry and made it taste even better.

Curry, which can be said to be a national dish of Japan, is worth trying to make, especially when you're feeling a bit tired of the usual flavor.

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