Collection:
Tabete: A captivating blend of dashi and spices.
A curry that will satisfy both your heart and body with its broth and spices, a curry you'll become addicted to.
Enjoy this spice curry, bursting with the rich umami of broth and the fragrant aroma of spices, whenever you like, on your favorite plate, with your favorite side dishes, and to your heart's content.
Bonito broth spice keema curry
Our commitment to dashi (broth)
By combining bonito broth and bonito flake powder, a rich and deep flavor is achieved.
We use ground chicken to complement the bonito broth.
Our commitment to spices
We carefully select spices to complement the bonito broth, sautéing them in oil at the beginning of cooking to bring out their aroma and flavor, and then locking it all into the sauce.
Recommended side dish recipes
【material】
8 okra
A. Salted kelp 5g
1/2 tablespoon sesame oil
White sesame (appropriate amount)
-Instructions- 1. Remove the calyx from the okra, sprinkle with salt, and rub it against a cutting board.
2. Boil in boiling water for 2 minutes, then transfer to cold water and pat dry.
3. Place the diagonally sliced okra and ingredients A in a bowl and mix well.
【material】
Smoked pickled radish (Iburigakko) 30g
80g cream cheese
Bonito flakes (appropriate amount)
-Instructions- 1. Cut the smoked pickled radish into ginkgo leaf shapes, and cut the cream cheese into cubes.
2. Put all the ingredients into a bowl and mix roughly.
【material】
1/2 carrot
A. Grainy mustard 1/2 teaspoon
1/2 tablespoon of lemon juice
1 teaspoon sugar
Salt to taste, cumin powder to taste, 1 tablespoon oil
-Instructions- 1. Peel the carrot and cut it into thin strips.
2. Put ingredients A into a bowl and mix, then add 1⃣ and mix well.
Shrimp broth spice curry
Our commitment to dashi (broth)
Using five different shrimp ingredients, including coarsely chopped shrimp and a sauce made from simmering shrimp heads, we've created a rich and addictive flavor.
Our commitment to spices
We carefully select spices to complement the unique shrimp broth, sautéing them in oil at the beginning of cooking to bring out their aroma and flavor, and then locking them in with the sauce.
Recommended side dish recipes
【material】
Purple cabbage 1/8 head (100g)
A pinch of salt
A: 1/2 tablespoon lemon juice
½ tablespoon sugar
Salt to taste, cumin powder to taste, cardamom powder to taste, 1 tablespoon olive oil
Walnuts (appropriate amount)
-Instructions- 1. Shred the purple cabbage, sprinkle with salt, rub lightly, and let it sit for a while.
2. Put A and the drained 1⃣ into a bowl and mix lightly.
3. Mix in the crushed walnuts.
【material】
1/2 apple, 1/2 yuzu
A: 1 tablespoon honey
Coriander powder (to taste) Cardamom powder (to taste)
-Instructions- 1. Cut the apple and yuzu into 1cm wide ginkgo leaf shapes, and remove the seeds from the yuzu.
2. Put 1⃣ and A into a bowl and mix.
【material】
1/2 avocado, 50g salad chicken
1 boiled egg
A: Sesame dressing 1 tablespoon
A suitable amount of fried onions
-Instructions- 1. Cut the avocado into 2cm cubes, break the hard-boiled egg into bite-sized pieces, and shred the salad chicken by hand.
2. Put 1⃣ and A into a bowl and mix roughly.
Clam broth spice curry
We use scallop adductor muscles from the Itaya clam as an ingredient, resulting in a dish bursting with the delicious flavor of clams.
To complement the shellfish broth, we've combined slowly sautéed onions to bring out their sweetness, tomato puree, and coconut milk powder.
Our commitment to spices
We carefully select and use spices that complement the shellfish broth.
Furthermore, we employ a method where we sauté the spices in oil at the beginning of cooking to bring out their aroma and flavor, and then lock it in with the sauce.
Recommended side dish recipes
【material】
2 cherry tomatoes, 1 tablespoon whitebait
2 shiso leaves
A. Noodle soup base (3x concentrated) 2 teaspoons
1 teaspoon olive oil
-Instructions- 1. Cut the tomatoes into bite-sized pieces and the shiso leaves into thin strips, then soak them in water and drain. 2. Mix ingredients A in a bowl, add the tomatoes and shirasu (baby sardines) from step 1, and mix briefly.
【material】
1/2 head of broccoli, roasted almonds (to taste)
A: 1 tablespoon of ground white sesame seeds
1 tablespoon of grated cheese
1/2 tablespoon sesame oil
Salt to taste
-Instructions- 1. Separate the broccoli into florets and boil them.
2. Put ingredients A into a bowl and mix, then add 1⃣ and the roughly crushed almonds and mix briefly.
【material】
Mixed beans 100g
1/2 can tuna, 1 tablespoon fried onions
A: 1 tablespoon mayonnaise
Grainy mustard 1/2 tablespoon
-Instructions- 1. Put ingredients A into a bowl and mix, then add the mixed beans, drained tuna, and fried onions and mix briefly.
Squid ink spice curry
Our commitment to dashi (broth): We use chopped squid and squid ink to create a rich, deep, and flavorful taste.
It is combined with onion and tomato puree to enhance the slightly bitter flavor of the sea urchin ink.
Our commitment to spices : We carefully select and use aromatic spices to complement the rich, deep flavor of squid ink.
Furthermore, we employ a method where we sauté the spices in oil at the beginning of cooking to bring out their aroma and flavor, and then lock it in with the sauce.
Recommended side dish recipes
【material】
Pineapple 80g
Prosciutto 10g
1/8 of a red onion
A: Lemon juice 2 teaspoons
1 teaspoon olive oil
1 teaspoon sugar
Coriander powder (appropriate amount)
-Instructions- 1. Cut the pineapple into bite-sized pieces, thinly slice the red onion, soak them in water, and drain.
2. Put A into a bowl and mix, then add 1⃣ and torn prosciutto and mix together. Highlights and comments
【material】
1/8 head of cabbage (100g)
A pinch of salt
A: 2 teaspoons lemon juice
2 teaspoons olive oil
1/2 teaspoon honey
Cardamom powder (to taste), salt (to taste), pepper (to taste)
-Instructions- 1. Shred the cabbage, sprinkle with salt, rub lightly, and let it sit for a while.
2. Put A and the drained 1⃣ into a bowl and mix lightly.
【material】
Lotus root 50g
Pumpkin 50g
1/4 red bell pepper
A. Yuzu pepper paste: 1/2 teaspoon
2 teaspoons olive oil
1 teaspoon of vinegar
Light soy sauce 1/4 teaspoon
-Instructions- 1. Cut the ingredients into bite-sized pieces, place them in a heatproof dish, cover with plastic wrap, and heat in a 600W microwave for 2 minutes.
2. Put ingredients A into a bowl and mix, then add the drained ingredients from step 1 and mix.
tabete Dashi and spices Toriko Bonito Dashi Spice Schema Curry
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tabete Dashi and spices Toriko Bonito Dashi Spice Schema Curry
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tabete Dashi and spices Toriko Bonito Dashi Spice Schema Curry
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tabete Dashi and spices Toriko Shrimp Dashi Spice Curry
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