You can also check out the video to see full instructions: you don't like FISHY TASTE, feel free to adjust the amount of dried seafood ingredients. Thanks for all your feedback.

Ingredients

For the broth

• 1 whole stewing chicken or 3 lbs chicken bones

• 1 piece kombu

• 1/4 cup dried scallops (optional if it's too fishy for you)

• 1/4 cup anchovies (adjust the amount to your taste)

• 1/4 cup bonito flakes

• 1/4 cup dried shrimps (adjust the amount to your taste)

• 1/2 inch ginger thinly sliced

For the tare

• 1 cup soy sauce

• 1 piece kombu

• 1/2 cup mirin

• 1/2 cup sake

• 8 scallions

• 1/2 cup bonito flakes

• 1/4 cup sugar

• 1/2 inch ginger thinly sliced

8 gloves garlic crushed

Instructions

Put all the ingredients for the broth In a pressure cooker. Add about 3 quarts of water. Select the "soup" setting, and set the timer for 90 minutes. Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare. Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.

Deep in flavour lighter version of Japanese Beef Curry. Simple and delicious!

Originally posted Japanese Potato Curry - Chefs Binge

Ingredients for 4 portions:

2 medium carrots, diced2 large waxy type potatoes (this type melts in the mouth)2 small onions finely chopped4 garlic cloves slicedhalf a celery stalk finely chopped500ml of beef stock200ml of coconut milk4tsp of curry powder (I used mild madras as it is one of my favourites)2tbsp of plain flour1tbsp of dark soy sauce1tsp of honey1tbsp of mirinrapeseed oil for fryingInstructions:

1. Heat 2tbsp of rapeseed oil in a frying pan.

2. Sweat the onions and celery on medium heat for 5 minutes.

3. Bring to a boil and reduce to a simmer, cook until soft (around 20 minutes)s)l it starts to brown (you may add a little bit more oil at this step)

4. Transfer to a medium pot and add beef stock, soy and mirin.

5. Bring to boil and reduce to simmer, cook until soft (around 20 minutes)

6. In the meantime prepare the curry roux, in the frying pan heat 3tbsp of oil and fry sliced garlic, when browned add 4tsp of curry powder and 2tbsp of plain flour. Cook on medium heat for around 2 minutes.

7. When potatoes and carrots are cooked to desired texture add coconut milk and 1tsp of honey, bring to the boil and turn off the heat.

8. Stir in curry roux to thicken and serve with rice and sliced green chilli.

Enjoy!