Katsu stock
The Japanese curry in an extremely umami and rich stock. This recipe uses dashi soy sauce. You can make this yourself by replacing the water with soy sauce in a standard dashi recipe.
Creation by Gareth Ward, Ynyshir**, Wales, UK
Makes approximately 13 litres.
Allergens and dietary requirements
- Fish
- Sesame seed
- Gluten
- Soy
Ingredients
750
ml
mirin7
l
dashi300
g
chicken stock paste20
onions, roughly chopped20
carrots, roughly chopped10
heads
garlic, halved500
ml
dashi soy sauce1
kg
honey20
leaves
bay leaf700
ml
sesame oil500
g
katsu curry paste750
ml
mirin300
g
chicken stock paste20
onions, roughly chopped20
carrots, roughly cut10
heads
garlic, halved500
ml
dashi soy sauce1
kg
honey20
leaves
bay leaf700
ml
sesame oil500
g
katsu curry pasteas needed
powdered dashi