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Dashi Keema Karē (Dashi Keema Curry)
Dashi Keema Karē (Dashi Keema Curry) is a traditional Japanese recipe for a classic curry of minced meat in a dashi-based curry sauce. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Dashi Keema Curry (Dashi Keema Karē).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesPork RecipesBeef RecipesJapan Recipes
This is a Japanese curry, very loosely based on an Indian keema (minced meat) curry. A combination of beef and pork are used, with anchovies and kombu seaweed with, of course, home-made dashi for that hit of umami. This has become a household staple in Japan and should be considered a classic Japanese curry.
Ingredients:
15g (1/2 oz) dried anchovy
15g (1/2 oz) dried kombu
300ml (1 ¼ cups) water
30g (1 oz) dried bonito flakes
eggs 4
10-15 black peppercorns
4 tbsp vegetable oil
1 onion, minced
1 large tomato, diced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp
garam masala
250g (1/2 lb) pork mince
250g (1/2 lb) beef mince
2 garlic cloves, minced
1 thumb-sized piece of ginger, peeled and minced
1 tsp salt
360g (2 cups) Japanese short grain rice (enough for 4 servings)
Method:
Begin by preparing the dashi: take the heads off the anchovies and pick the guts out with your finger, or split the body in half to take out the gut. Soak the anchovies and dried kombu in 300ml (1 ¼ cups) of water for 4 hours, then gently bring to a boil over low heat. Add the bonito, turn off the heat and let the dashi sit for 10-15 minutes, then drain into a jug using a colander with a J-cloth or a sheet of kitchen roll.
In a heavy bottom pan, heat the peppercorns in the oil over medium heat and wait for them to start sizzling. Add the onion and keep stirring on medium heat until dark golden in colour with the edges slightly burnt, about 15 minutes.
Add the tomatoes, cooking whilst stirring occasionally until they lose their shape and become incorporated with the onions. Turn down the heat to low and stir in the turmeric, cumin, coriander and garam masala to gently cook for a few minutes.
Add the mince and fry until coloured. Pour in all the dashi and simmer at medium heat until most of the liquid is gone. Add the garlic, ginger and salt and simmer for further few minutes.
Serve with rice.
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