I have always struggled to make the perfect Japanese curry. It was always good but there was always something missing and I believe it was my curry powder. I could never find a gluten free Japanese curry powder to use in any of my dishes. So I did my research and stumbled upon no recipes youtube video of him deconstructing his favourite Japanese spice blend brand. He weighed up every powder but for me I prefer to use measuring spoons as it’s less complicated, takes less time and it’s not as messy (I do now have a turmeric stained bench whoops). So I weighed and re-measured everything for you guys so you can make this easily at home!
I love Japanese cuisine and i’m so happy to have found this blend because it’s so easy to store in your cupboard and readily available to use when needed! And there are so many ways to use this curry blend – curry’s, Japanese rice, curry udon and curry bread! I also have my own recipe for a vegan tofu Katsu Curry here. Check it out and let me know what you think!
Japanese Spice Blend
- Spice Grinder or Blender
- Saucepan or Frypan
- Stirring utensil
- Mortar and Pestle
- Measuring Utensils: tbsp, tsp and a 1/2 tsp
- 5 tbsp turmeric
- 4 tbsp ground cumin
- 3 tbsp ground coriander
- 1 tbsp fenugreek powder
- 1 tbsp ground cinnamon
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp fennel seeds (lightly crushed in mortar and pestle)
- 1/2 tsp cardamom seeds (crushed in mortar and pestle)
- 1 tsp ground cloves
- 1 tsp cracked black pepper
- 1 tsp nutmeg ground
- 1 1/2 tsp allspice
- 1 1/2 tsp ground sage (or dried sage leaves)
- 1 1/2 tsp ground dill (or dried dill leaves)
- 2 star anise
- 2 bay leaves
- 1 tbsp vegetable oil
- I quickly blitz all these ingredients in my spice grinder to combine everything nicely and break down the whole spices.
- Then you want to lightly fry the spices in a tbsp of vegetable oil over medium heat until fragrant. Be careful not to burn!
- Add into an airtight container and store in your cupboard.