Japanese Curry Powder

• Difficulty: toddler / Requested by: SuperPanda /

• Time Donation: Total 15 minutes, 5 min prep, 10 min, no real cleanup

• Yield: 5 servings for Japanese curry (107g)

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One serving of spice (21g).

ESSENTIAL/SUFFICIENT GEAR:

• digital gram scale (0.1 resolution)

• any container that will hold 107g of ground spices

  
  

MISE EN PLACE

INGREDIENTS

*All Ground Spices

• 15g tumeric

• 20g coriander

• 10g cumin

• 5g cardamon

• 2g clove

• 3.5g fennel

• 8g fenugreek

• 5g cinnamon

• 5g nutmeg

• 10g garlic

• 10g ginger

• 5g black pepper

• 4g white pepper

• 1.5g cayenne pepper

• 1g all spice

• 1g thyme

• 1g sage

PROCESS

1. Put all of the ingredients into a container

2. Enjoy in curry recipes, such as Japanese Curry.

*VARIETY NOTE: Feel free to elevate this recipe by using whole spices, toasting them in a frypan over medium heat until fragrant, then grind them with a ceramic or stainless steel grinder.

STORYTIME

My daughter loves Japanese curry. I wanted to make one from scratch, because the store bought roux blocks seemed too processed. I did quite a bit of research and made a bunch of trial batches, until I adjusted the spice blend to our liking and landed on this one.

SHOUTOUT (optional)

A special thanks goes out to a bunch of Japanese food bloggers (there are too many to name). I also forgot which ones I looked up.

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