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Japanese-Style Curry Powder
Makes about ⅓ Cup
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Makes about ⅓
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
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
teaspoon ground turmeric
teaspoon sweet paprika
teaspoon ground black pepper
teaspoon ground cloves
teaspoon ground cinnamon
01In 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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