Tomato Curry

The natural sweetness, savory umami, and deep richness you taste might surprise you, especially knowing this dish comes together so quickly—thanks to the tomatoes and Kayanoya dashi.

2 Servings

2 tomatoes
3.5 oz thinly sliced beef
1 onion
1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
2 pieces curry roux
2 cups water
1 tbsp vegetable oil

Directions

Cut the beef into bite-sized pieces. Peel the tomatoes by blanching; roughly chop one tomato and remove the stem from the other. Finely mince the onion.
Heat vegetable oil in a pot and sauté the beef.
Add the onion and continue to sauté. Then add water and the contents of the Kayanoya Original Dashi Stock Powder packet. Once it comes to a boil, add the tomatoes.
Turn off the heat and dissolve the curry roux into the pot.

Tip: This is a no-simmer curry that’s perfect for summer. It goes well not only with rice, but also over somen noodles. This recipe uses Kayanoya dashi, with the packet opened to release the seasoning inside.