Panko shrimp & umami-rich Japanese curry
This rich yet simple Japanese curry uses an 'umami bomb' vegetable purée to boost mushroom and tomato flavour. Ramen soup base deepens the umami. Served with crispy shrimp in golden Kikkoman Panko and finely shredded cabbage.
Ingredients
Umami vegetable purée
Curry base
Serving
Fried shrimp & garnish
Nutritional facts (per portion):
3,250 kJ / 780 kcalPreparation
Step 1
200 g onion – 150 g carrot – 6 mushrooms – ½ apple – 150 g tinned tomatoes
Roughly chop the onion, carrot, mushrooms and apple. Blend with the tinned tomatoes until completely smooth.
Step 2
1 tbsp olive oil – 1 clove garlic
Heat the olive oil in a pot over medium heat.
Add the finely chopped garlic and sauté until fragrant. Add the vegetable purée from step 1, cover, and simmer over medium-low heat for about 15 minutes.
Step 3
40 g Japanese curry roux – 1 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Add the curry roux and stir until fully dissolved. Add the Kikkoman Ramen Soup Base.
Step 4
80 g cabbage (green or red) – 6 g shrimp – 1 pinch of salt – 1 pinch of pepper – 2 tbsp flour – 1 egg – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 500 ml oil for deep-frying in a saucepan
Thinly slice the cabbage and soak briefly in cold water, then drain well. Peel the shrimp, leaving the tails on, and remove the veins. Pat dry, then align the tails and make small diagonal cuts near the tail end to release moisture and prevent oil splashing. Make shallow cuts along the belly side, turn over and gently press to straighten. Season lightly with the salt and pepper. Coat the shrimp in the flour, then the beaten egg, then the Kikkoman Panko. Deep-fry at 180 °C until lightly golden and crisp.
Step 5
400 g cooked rice
Divide the rice between plates. Top with the drained cabbage and shrimp from step 4. Serve the curry sauce from step 3 alongside the rice.
Tip:
A 24 cm pan works well for cooking the curry. For a quicker option, you can use ready-made fried shrimp. Fried tofu or cauliflower are also good alternatives. Add a little water to adjust the curry consistency if needed.
Recipe-ID: 1686
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200 g onion – 150 g carrot – 6 mushrooms – ½ apple – 150 g tinned tomatoes
Roughly chop the onion, carrot, mushrooms and apple. Blend with the tinned tomatoes until completely smooth.
1 tbsp olive oil – 1 clove garlic
Heat the olive oil in a pot over medium heat.
Add the finely chopped garlic and sauté until fragrant. Add the vegetable purée from step 1, cover, and simmer over medium-low heat for about 15 minutes.
40 g Japanese curry roux – 1 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Add the curry roux and stir until fully dissolved. Add the Kikkoman Ramen Soup Base.
80 g cabbage (green or red) – 6 g shrimp – 1 pinch of salt – 1 pinch of pepper – 2 tbsp flour – 1 egg – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 500 ml oil for deep-frying in a saucepan
Thinly slice the cabbage and soak briefly in cold water, then drain well. Peel the shrimp, leaving the tails on, and remove the veins. Pat dry, then align the tails and make small diagonal cuts near the tail end to release moisture and prevent oil splashing. Make shallow cuts along the belly side, turn over and gently press to straighten. Season lightly with the salt and pepper. Coat the shrimp in the flour, then the beaten egg, then the Kikkoman Panko. Deep-fry at 180 °C until lightly golden and crisp.
400 g cooked rice
Divide the rice between plates. Top with the drained cabbage and shrimp from step 4. Serve the curry sauce from step 3 alongside the rice.
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