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Milk Street Recipe
Milk Street Bowtie Japanese-Style Curry Powder

Japanese-Style Curry Powder

15 minutes

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Japanese-Style Curry Powder

Free

Makes about ⅓

Cup

15 minutes

1 small dried shiitake mushroom (about 1 inch in diameter), stemmed and broken in small pieces
1 1/2 teaspoons brown or black mustard seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Ingredients
  • 1

    small dried shiitake mushroom (about 1 inch in diameter), stemmed and broken in small pieces

  • teaspoons brown or black mustard seeds

  • teaspoons coriander seeds

  • teaspoons fennel seeds

  • teaspoons cumin seeds

  • teaspoons ground ginger

  • 1

    teaspoon ground turmeric

  • ½

    teaspoon sweet paprika

  • ½

    teaspoon ground black pepper

  • ¼

    teaspoon ground cloves

  • ¼

    teaspoon ground cinnamon

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Japanese-Style Curry Powder

Get Ready to Cook

Makes about ⅓

Cup

15 minutes

Ingredients
  • 1

    small dried shiitake mushroom (about 1 inch in diameter), stemmed and broken in small pieces

  • teaspoons brown or black mustard seeds

  • teaspoons coriander seeds

  • teaspoons fennel seeds

  • teaspoons cumin seeds

  • teaspoons ground ginger

  • 1

    teaspoon ground turmeric

  • ½

    teaspoon sweet paprika

  • ½

    teaspoon ground black pepper

  • ¼

    teaspoon ground cloves

  • ¼

    teaspoon ground cinnamon

Step 1 of 1

Make the Curry

In an 8-inch skillet over medium, toast the shiitake, mustard seeds, coriander, fennel and cumin, stirring often, until fragrant, 2 to 4 minutes. Transfer to a small bowl and cool for about 5 minutes. In a spice grinder, process the toasted spice mixture to a fine powder, 1 to 2 minutes, periodically shaking the grinder. Return to the bowl and stir in the ground ginger, turmeric, paprika, pepper, cloves and cinnamon. Store in an airtight container for up to 2 months.

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